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Tip: Make these chocolate chai crescent cookies by removing 2 tbsp flour and replacing it with 2 tbsp cocoa powder.

Morrocan Almond and Vanilla Chai Cookies

Serving Size:
30 cookies
45 minutes


  • Chai Spice:
  • 2 tsp ground cardamom
  • 2 tsp ground allspice
  • 2 tsp ground nutmeg
  • 4 tsp ground cinnamon
  • 2 tsp ground cloves
  • 6 tsp ground ginger
  • Crescent Cookies:
  • 150g almond flour
  • 150g cake flour
  • 2 ½ tsp chai spice
  • 1 tsp The Kate Tin Vanilla Bean Paste
  • 70g icing sugar
  • 100g caster sugar
  • 150g salted butter, cold
  • 2 large egg yolks
  • ½ tsp chai spice
  • 25g icing sugar


  1. Preheat the oven to 160°C.
  2. Combine the chai spice ingredients together and store in an airtight container.
  3. In a medium bowl, sieve the almond flour, all-purpose flour, chai spice, icing sugar and caster sugar together. Cube the chilled butter. Add the cubed butter to the flour and rub in using your fingertips to make fine breadcrumbs. Add in the ground almonds, yolks, vanilla paste and almond extract. Form a dough using a K-beater or your hands. Place on a lightly floured surface and knead until smooth. Divide into 4 equal sizes and wrap in cling wrap and refrigerate for 15 minutes—line two baking trays with baking paper. 
  4. Roll 1 portion of the dough into a 2cm thick log and divide the log into 2cm long pieces. Use your hands to roll each piece to about 5cm long then curve slightly to make a crescent shape.
  5. Transfer to the baking trays. Bake in preheated oven for approx. 20 minutes or until lightly golden.
  6. Remove from the oven and set aside to cool completely.
  7. Combine the chai spice and icing sugar together.
  8. Roll the cooled biscuits in the icing sugar mixture and store in an airtight container for up to 1 week.
Morrocan Almond and Vanilla Chai Cookies