So I made these and my husband who doesn't have a huge sweet tooth, absolutely loved them as they are something his mum made when he was growing up.
This is a simple coffee kind of biscuit, as they keep so well, they are great when unexpected guests arrive. They are especially popular around Christmas time, as they make many and because they keep so well in an airtight container.
Now again these go by many names, I know them as kiflići, but recently I was told in Croatian they are called kiflici or roščići, Croatia is such a small country, but it has so many dialects and it seems so many ways to call a biscuit. So I say call them what you want, whatever you grew up knowing them as, the most important thing is to make these biscuits, as they are delicious.
If you like, you can also add vanilla sugar to the caster sugar you are rolling the baked biscuits in.
So if you are like me and feel like trying something new, give these a go, they are really great.
Makes about 50 biscuits (I really didn't count)
250g unsalted butter, softened
150g caster sugar
200g ground almonds
1 teaspoon baking powder
100ml full cream milk
1 teaspoon vanilla sugar
250g plain flour
extra caster sugar, for sprinkling
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Place butter and sugar in a large mixing bowl, beat with hand held mixture for a minute or two. Add the egg, beat until just combined.
Now with a spoon, mix in the ground almonds, baking powder, milk and vanilla sugar. When combined, start adding in the flour slowly, until a dough forms.
Tip the dough onto a work surface, if your dough is too sticky, slowly knead in some extra flour, but just until your dough can be kneaded and isn't too sticky. Knead for 4-5 minutes.
Now there are two ways to shape these biscuits, you can either
Method 1: Pinch a walnut sized piece of dough and roll between your palms into the shape of a small log, then bend the dough into a horseshoe shape.
Method 2: My preferred method: Divide the dough into smaller workable balls. Roll into long sausages (you get to determine how big or small you want your biscuits), if the dough is still too sticky add a little more flour, but if it is not, don't add it. Cut the log into 3-4cm pieces, then shape into the crescent size that you want.
Place on your prepared baking sheet.
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