Vanilla Crescents with Almonds
10 servings
70 minutes
Vanilla crescent moons with almonds are a refined European treat infused with delicate aromas of vanilla and nutty warmth. This recipe has its roots in traditional Austrian and German baking, where such cookies often adorn Christmas tables. Fragile and crumbly, they melt in the mouth, leaving a sweet aftertaste with light notes of vanilla sugar. Almonds add an exquisite texture and depth of flavor to the pastry, while the powdered vanilla sprinkle makes them perfectly balanced. These cookies are wonderful alongside a cup of fragrant tea or coffee, creating an atmosphere of coziness and enjoyment with every bite.
1
Mix the ground almond, flour, starch, 2/3 of the sugar, vanilla pod pulp, and vanilla sugar on a board.
- Grated almonds: 125 g
- Wheat flour: 200 g
- Starch: 100 g
- Sugar: 175 g
- Vanilla pod: 1 piece
- Vanilla sugar: to taste
2
Mix the flour with butter and quickly knead the dough. Place it in the refrigerator for 30 minutes.
- Butter: 200 g
3
Roll the dough into a sausage, cut into pieces the size of a walnut, and shape them into crescents.
4
Place on a greased baking sheet and bake for 10-15 minutes at 150 degrees.
5
Remove the cookies from the tray and immediately roll them in the remaining vanilla-sugar mixture.
- Sugar: 175 g