Nusskippferl – 1923
… or Nut Crescents. These are German biscuits. Our brilliant neighbour Jane who my daughter said she would like to have as her Mummy if I die (???) said, “They are like a sexy shortbread.” Can you think of a better description? I can’t!
Also, Anna del Conte asked for the recipe after I bought her some. Need I go on?
In the words of Granny Dot:
‘3 oz. of butter; 5 oz. of flour; 1 oz. of sugar; 2 oz. of ground almonds.
Cream the butter and sugar together, add the ground almonds and the sifted flour and knead with the hand. Make into a long finger-thick rolls, cut these into 4-inch lengths and bend into small crescents. Bake in a moderate oven for 10 to 15 minutes, until slightly brown. Roll in icing sugar while still warm.’
3 oz/85g unsalted butter
5 oz/140g 00 flour
1 oz/30g sugar
2 oz/55g ground almonds
1. Cream the butter and sugar then add the dry ingredients.
2. Squeeze small golf ball sizes in the palm of your hand and then roll it into a finger shape and then bend this into a crescent shape.
3. Lay on a baking sheet, pressing down slightly so one side is flat.