Austrian Vanilla Crescents

IMG_7064

My wonderful fiancé is obsessed with vanilla. He loves everything vanilla… vanilla scented candles, vanilla cakes, vanilla coke, vanilla perfume, I could go on all day. Thats why his all time favourite cookies are the vanilla crescents. I am thinking about making them for my pastry chef exam in june.

Bearbeitet 1

20151205_204357

This recipe is so nice because it is not overly sweet and also they just taste soooooo good. They´re soft and crumby at the same time. I really enjoy eating them and I am sure you will love them too.

IMG_7067

The recipe is very easy and it is also really quick. All you need is:

  • 250g Flour

  • 210g Butter

  • 100g Ground Almonds

  • 80g Sugar

  • Vanilla extract

  • Salt

  • 100g Powdered Sugar

  • Vanilla Sugar

For the Dough:

  1. Preheat the oven to 180° celsius.
  2. Mix in the flour, butter, ground almonds, sugar, vanilla extract and salt.
  3. Kneat it, wrap it in cellophane foil and put it in the refridgerator for half an hour.
  4. When it´s chilled you take it out of the fridge, take a piece and roll it out so you get a string of dough.
  5. Cut little 3 cm long pieces and form the crescents.
  6. Put them on a baking pan lined with parchment paper and bake them for about 8-10 minutes until they just start to brown.
  7. Take them out of the oven and immediately take them off the baking pan to prevent them from further baking.
  8. Sift together the powdered sugar and vanilla sugar and sift it on the warm crescents.
  9. Let them cool completely and them sift a bit more of the vanilla powdered sugar on it
  10. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s