- 225 g unsalted butter, room temperature
- 75 g icing sugar, plus extra for dusting
- 50 g caster sugar
- 1 tsp vanilla extract
- 180 g plain flour
- 100 g ground almonds
- Pinch of salt
- 300 g Lindt Swiss Classic Gold Milk Chocolate, chopped
Line a couple of baking sheets with greaseproof paper.
Put the butter, icing sugar, caster sugar and vanilla extract into the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat for about 1 minute on medium-high speed, scraping down sides, until well combined.
In a separate bowl, whisk together the flour, ground almonds and salt. Add to butter mixture and mix on low speed, scraping down sides as needed, until a dough forms.
Scoop out a tablespoon of the dough and roll into a 8cm / 3-inch rope. Pinch the ends and shape into a crescent. Place on the prepared baking sheet. Repeat with the remaining dough, spacing about 2.5cm/1 inch apart (you should have around 30 crescents). Cover with cling film and chill for 45 minutes.
Preheat the oven to 180°C/160 Fan/Gas 4. Bake the cookies for 12 to 15 minutes or until firm and just golden on the bottom. Leave to cool on the baking sheets for about 5 minutes before transferring onto a wire rack to finish cooling completely.
Meanwhile, put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth and melted. Remove from the heat and leave to cool for 5 minutes.
Line a couple of baking sheets with greaseproof paper. Dip half of each cookie into the melted chocolate and place on the baking sheets. Leave to set in a cool place or chill in the fridge to speed up the process. Dust the undipped half with icing sugar and serve.
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