Crescent Biscuits

It?s a recipe from Christine?s Christhummm, that reminded me of those Nilaa Biscuits (Moon Biscuits, and that?s how I called it) that I loved to eat in my childhood days. I remember seeing them in some bakeries in Pondicherry in the name of ?Venna Biscuit? (Ghee Biscuit). I suppose we get it even these days, I am not sure?.. Any way, this has become one of my favorite recipes to be treasured, and that gourmets like me have to try, to do and re do for their loved ones.
These moon shaped biscuits are so spongy soft and fluffy but at the same time the almonds add a slight crunchy texture to these simple and easy-to-make biscuits.
If ever you wish to try these, all that I can suggest is to just make more than you think you will eat, because I am certain that there?ll be second and third servings of these soft, melting and powdery biscuits. Needless to say that my teddies and Hum Hum love to have them for tea time.
Ingredients: (quantity for about 25 biscuits it depends on the size you make, I did them in giant sizes for 4 gourmets)
150 g all purpose flour
8 g baking powder
63 g granulated sugar
2 egg yolks at room temperature (I added one more for a smoother and velvety texture) Vegetarians can substitute an egg by 3 ½ Tbsp of whole milk, but I can?t guarantee the same finish, as the top surface of the cookies tend to crack and they don?t come out smooth if no yolks are added.
100g butter cut into small cubes
63g skinned and powdered almonds

Method:
Preheat the oven to 170°C (Th.4 or 5)
Mix everything together and knead to form a soft and smooth dough. It took me about 10 minutes (Using a machine can shorten and facilitate the process) to get it done.
Take about 2 tbsps of the dough and shape it to form a crescent or any other form you prefer and place it on a greased or lined baking tray. Repeat the same for the rest of the dough and let room in between each biscuits to allow them to spread.
Bake for about 10 minutes. We?re going to take care not to break them as they are still very fragile, when we remove from the oven. Let it cool down completely and then dust them in a mixture of 30g vanilla sugar and 60g icing sugar to give them a neat finish.