Greek almond crescents

These little macaroon-style biscuits are the invention of British celeb chef, Rachel Allen. They’re great with tea or coffee, or even served with vanilla ice cream at the end of a meal.

Serves: 18

Preparation time: 20 minutes

Cooking time: 13-18 minutes


200g ground almonds
100g caster sugar
zest of one orange
2 egg whites
50g flaked almonds


Heat oven to 180C and line a baking tray with parchment paper. In a large bowl, mix together the ground almonds, caster sugar and orange zest.

In another medium-size bowl, whisk the egg whites for a few secs until the whites are broken up. Pour half the egg white into the dry ingredients and mix until it comes together – you may need to add more egg white; it should be quite a soft and sticky mixture.

Roll the soft dough into a large sausage, then divide it into 18 parts (each about 1 heaped teaspoon). Roll each piece in the flaked almonds sprinkled on a plate and, with your hands, form into simple crescent shapes. Place on the baking tray and cook for 13-18 mins until golden. Remove from the oven and cool on a wire rack.

Recipes from Rachel’s Food For Living by Rachel Allen (R190, Collins)

Rachel Allen’s Dinner Parties starts on Thursday 25th August at 20.25 exclusively on BBC Lifestyle, DStv channel 180.

Also featured here: chocolate and hazelnut caramel bars.

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