Hazelnut Crescents

• 1/3 cup rice flour
• 1/4 cup cornflour
• 1/4 cup caster sugar (aka superfine sugar)
• 1 1/4 cups hazelnut meal
• 100 g butter, chopped and chilled
• 1 egg yolk, lightly beaten
• 1 teaspoon vanilla essence
• 1/2 cup icing sugar, as duting to serve

1. Preheat oven to 160 degrees Celsius.
2. Grease and line 2 baking trays with paper.
3. Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
4. Rub butter into the hazelnut meal mixture, using your fingertips.
5. Stir in egg yolk and essence.
6. Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
7. Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
8. Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
9. Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
10. Stand on trays for 5 minutes before transferring to wire racks to cool.
11. Dust with gluten-free icing sugar to serve.
12. Enjoy!

rice flour, cornflour, caster sugar, hazelnut meal, butter, egg yolk, vanilla essence, icing sugar

Taken from www.food.com/recipe/hazelnut-crescents-219863 (may not work)