Vanilla crescents

Vanilla crescents

Total: 3 hr 30 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 61 kcal
, Fat: 4 g
, Carbohydrate: 5 g
, Protein: 1 g

Ingredients

50 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g white flour
1 pinch salt
175 g butter, cut into small pieces, cold
80 g shelled ground almonds
½ tsp bourbon vanilla powder
60 g finest sugar
1 tbsp water, chilled

To bake (per tray)

50 g icing sugar
½ tsp bourbon vanilla powder
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How it's done

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Dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the almonds, vanilla and sugar, add the water, mix quickly to create a dough (do not knead), cover and chill for approx. 2 hrs.

To shape

On a lightly floured surface, shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll up the pieces of dough, shape into crescents, transfer to two baking trays lined with baking paper.

To bake (per tray)

Approx. 15 mins. in the centre of an oven preheated to 180°C. Mix the icing sugar and vanilla in a shallow dish. Allow the crescents to cool slightly on the tray, turn carefully in the vanilla icing sugar, leave to cool on a rack.

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