120 g unsalted butter, at room temperature

2-3 drops real almond essence (not almond flavouring)

60 g icing sugar, sieved

a pinch of salt

90 g plain flour, sieved

120 g ground almonds

30 g whole almonds, lightly toasted then chopped

extra icing sugar, for dredging

several baking sheets, greased

Makes about 22

Beat the butter and almond essence until light and creamy, Add the sieved sugar and, using a wooden spoon or electric mixer, mix slowly, then beat well until fluffy. Add the salt, flour and ground almonds, then mix thoroughly with a wooden spoon. Mix in the chopped toasted almonds and, if necessary, knead the dough gently, just enough to bring it together.

Do not overwork the dough – it should be quite firm. In warm weather, you may need to wrap it and chill for 15-20 minutes to harden the dough to the proper consistency.

Using your hands, roll heaped teaspoonfuls of the dough into sausages about 7 cm long, curving each into a crescent.

Space well apart on the prepared baking sheets, then cook in a preheated oven at 170°C (325°F) Gas 3 for 15-18 minutes or until firm. They should still be pale, with only the tops slightly browned.

Let cool on the sheets for 2 minutes, then dredge with icing sugar. Transfer to a wire rack to cool completely.

Store in an airtight container and eat within 1 week. This recipe does not freeze successfully.