Vanilla crescents
At Christmas time, cookies are not missing from homes in Austria. Various kinds of cookies are made. Even homemade cookies are taken as gifts. This month I wanted to add recipes for some of the most popular varieties in Austria. The traditional vanilla crescents should of course not be missing at Christmas time. Try the cookies using the step-by-step instructions.
Ingredients for 70 servings
100 g almonds, ground
140 g tea butter
100 g fine granulated sugar
1 vanilla pod
2 organic free-range egg yolks
200 g wheat flour, smooth
3 tbsp icing sugar
1 tbsp fine granulated sugar
Preparation
Beat the softened butter until frothy and mix with the sugar. Halve the vanilla stick lengthways and scrape out the pulp. Add half of the vanilla pulp to the mixture, fold in the egg yolk and stir well. Mix in the flour and almonds.
Flour your hands and shape the dough into three rolls about 2 cm in diameter. Wrap in foil and let rest in the refrigerator for an hour. Preheat the oven to 180 ° C top/bottom heat.
Cut the dough rolls into 1–2 cm thick slices. Form small rolls with pointed ends and bend them into crescent moons. Line a baking sheet with parchment paper. Place the croissants on top and bake for about 12-14 minutes. The croissants should stay light.
Mix the rest of the vanilla pulp with icing sugar and sugar and roll the warm croissants in it. Place on a wire rack to cool down.
Do not make the ends of the croissants too pointed, otherwise, they will quickly become too dark during baking.
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