225g unsalted butter, softened plus extra
115g icing sugar, sifted
2 egg yolks
1 tsp ground cinnamon or 1 tbsp rosewater
250g rice flour, sifted
1 egg white, lightly beaten
60g finely chopped pistachio nuts or
several baking trays lightly with a little butter. Using a electric
mixer, beat the butter until light and creamy in a large bowl. Gradually
add the icing sugar and beat for about 2 minutes until light and fluffy.
Gradually add the egg yolks, beating well after each addition. Add the
cardamom and the rice flour and mix into a soft dough.
dough on to a lightly floured surface and knead lightly. Turn the mixing
bowl over the dough and allow to rest, about 1 hour. Form heaped
teaspoonfuls of the dough into balls, then form into crescent shapes.
Place 5cm apart on the prepared baking trays. Mark a pattern on the tops
with a spoon.
crescent with a little beaten egg white and sprinkle with the chopped
nuts. Bake in preheated oven 350F/Gas 4, for about 15 minutes until the
bases begin to color; the tops should remain very pale. Reduce the heat
if the tops begin to color. Cool on the baking trays for about 2
minutes, then transfer the biscuits to wire racks to cool completely.
Dust with icing sugar before serving.
biscuits made with rice flour have a fine texture and a delicate
flavor. They are excellent with strong black coffee. Cooking oil sprays
are ideal for greasing baking sheets lightly for baking biscuits.