Line baking trays with baking paper or grease lightly.
Cream butter, sugar and vanilla until light and fluffy; this takes about 6 minutes.
Toss together nuts and flour, stir into butter mixture, combine well but don’t over beat. Drop spoonfuls of mixture on to prepared trays, bake 16-20mins or until bottoms are golden brown and tops are barely coloured.
Have ready a large shallow bowl with a very thick layer of sifted icing sugar. Allow biscuits to cool for 1 min then transfer to bowl. Turn carefully to coat. Transfer to cooling tray, cool completely.
Store in airtight tin, interleaving biscuit layers with baking paper. Biscuits keep well for up to three weeks.
Notes & Tips
these biscuits are worth the effort for the sweet, nutty and buttery flavor.