Recipes and styling Raphaella Frame-Tolmie Photographs Sean Calitz Ingredients: • 110g butter • ½ cup caster sugar • 2 cups cake f lour, sifted • ⅔ cup cornflour, sifted • 150g diced almonds • ½t almond essence • Icing sugar for dusting Directions: Preheat the oven to 180ºC and line a tray with baking paper. Cream together the butter and sugar until light and fluffy. Add the sifted flour and cornflour, almonds and almond essence, and mix to form a soft dough. Using a large tablespoon of dough at a time, shape into a cylindrical crescent and flatten slightly, placing each biscuit on the prepared baking tray. Bake for 12 to 15 minutes, until the biscuits are just beginning to turn golden brown. Remove from the oven and allow to cool slightly on a wire rack before dusting with icing sugar. Makes about 24 This recipe was originally featured in the April 2012 issue of House and Leisure.