Instructions: Finely chop nuts.

Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Add egg and liqueur and beat until combined. Stir in nuts and sifted dry ingredients until combined.

Turn dough onto a lightly floured surface and kneed gently until smooth.

Shape level tablespoons of the dough into crescents, place 3cm apart on greased baking trays.

Bake in a moderate oven (320 F) for 10-12 minutes or until lightly browned.

Lift gently onto wire racks and cover with sifted icing sugar.

Serve with afternoon tea.

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