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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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