Viennese Vanilla Crescents
|Blanched almonds||50 Gram (Scant 1/2 Cup)|
|Hazelnuts||50 Gram (Scant 1/2 Cup)|
|All-purpose flour||280 Gram (Scant 2 Cups)|
|Granulated sugar||70 Gram (1/4 Cup Plus 1 Tablespoon)|
|Butter||200 Gram, cut in small pieces (3/4 Cup Plus 2 Tablespoons)|
|Vanilla sugar||75 Gram (1/4 Cup Plus 2 Tablespoons)|
|Powdered sugar||25 Gram, sifted (1/4 Cup)|
Finely grate almonds and hazelnuts.
Sift flour into a large bowl; add alrnonds, hazelnuts, unflavored sugar, salt, butter and egg yolks.
Knead to a soft dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Form dough a little at a time into pencil-thin ropes.
Cut ropes into 2-inch (5-cm) pieces; curve into crescents.
Place on a baking sheet.
Bake 10 minutes or until golden.
Mix vanilla sugar with powdered sugar in a plastic bag or shallow dish.
Toss warm crescent cookies in sugar mixture until coated.
Cool on a rack.