Almond crescents

Place almonds in a food processor. Process until finely ground. Add almond paste, butter, caster sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and chill for 1 hour. Preheat oven to hot, 200°C. Lightly grease 2 baking trays.

Cut each pastry sheet into nine even squares. Spread 2 teaspoons of filling mixture over each square. Beginning at one corner, roll dough tightly into a scroll. Gently shape into crescents. Arrange crescents on 2 prepared trays.

Bake for 10-15 minutes until golden brown. Cool slightly.

While pastries are still warm, brush lightly with remaining orange blossom water. Dust with icing sugar. Transfer to rack and cool completely. Store in an airtight container.

Top tips This recipe would also work well with frozen puff pastry.

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