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Viennese Vanilla Crescents

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Ingredients
  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)
  Salt 1 Pinch
  Butter 200 Gram, cut in small pieces (3/4 Cup Plus 2 Tablespoons)
  Egg yolks 2
  Vanilla sugar 75 Gram (1/4 Cup Plus 2 Tablespoons)
  Powdered sugar 25 Gram, sifted (1/4 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3814 Calories from Fat 1986

% Daily Value*

Total Fat 229 g351.7%

Saturated Fat 110.2 g551.1%

Trans Fat 0 g

Cholesterol 800.2 mg266.7%

Sodium 311.8 mg13%

Total Carbohydrates 403 g134.4%

Dietary Fiber 17.6 g70.4%

Sugars 174.7 g

Protein 54 g107.7%

Vitamin A 108.9% Vitamin C 5.3%

Calcium 29.5% Iron 100.4%

*Based on a 2000 Calorie diet

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Viennese Vanilla Crescents Recipe