Semolina Almond Crescents

Ingredients:

. 1/2 Cup Milk
. 150g Butter
. 170g Fine Ground Semolina
. 100g Packaged Almond Paste (Chopped)
. 2/3 Cup Caster Sugar
. 1/2 Tsp Almond Essence
. 2 Eggs
. 1 1/2 Cups Plain Flour
. 1 Cup Self Raising Flour
. 140g Slivered Almonds, Toasted (Chopped)
. Icing Sugar

Method:

1. Combine milk and butter in a small pan, stir over low heat until butter is melted, gradually stir into semolina in medium bowl; cool, stirring mixture occasionally.

2. Beat almond paste, sugar, essence and eggs in medium bowl with electric mixer on low speed until combined, increase to medium speed, beat furthur 2 minutes or until light and fluffy. Stir in semolina mixture, sifted flours almonds. Turn onto lightly floured surface, knead lightly until smooth; cover, refridgerate for 30 minutes.

3. Roll slightly round tablspoons of dough into 8cm long sausages, shape into crescents, place onto greased oven trays, allowing about 3cm between crescents.

4. Bake in moderate oven for about 20 minutes or until crisp and lightly browned, lift onto wire racks to cool. Dust cold crescents with sifted icing sugar.