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- German Vanilla Almond Crescents
German Vanilla Almond Crescents
Ingredients
Step by step process
Preparing the dough
- 1
Begin these vanilla crescents with the dough: sift the flour into a bowl, add the ground almonds, powdered sugar, and a pinch of salt, then stir briefly.
- 2
Cut the cold butter into cubes and add it to the dry ingredients along with the egg yolks and the vanilla sugar. Work everything by hand or with a stand mixer into a smooth, supple dough.
- 3
Wrap the dough in plastic and let it rest in the fridge for at least 30 minutes, so the butter firms up and the dough shapes more easily.
Shaping and baking
- 4
Preheat the oven to 180 degrees Celsius. Cut off small pieces of dough, roll them into ropes as thick as a finger, and bend them into crescent shapes.
- 5
Arrange the crescents on a tray lined with baking paper, leaving a little space between them. Bake for 12 to 15 minutes, until the edges turn lightly golden.
Coating
- 6
Mix the powdered sugar with the vanilla sugar in a shallow bowl. Gently roll the hot crescents in the sugar and let them set on a wire rack so they hold their shape.
More tips:
Do not overwork the dough, or the crescents will lose their crumbly texture. Stop as soon as the ingredients just come together.
Coat the crescents while they are still warm so the sugar sticks better. Once they have cooled, you can roll them in sugar a second time.
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Topic: German Cuisine
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