Christmas biscuits made from almonds with vanilla powdered sugar
Ingredients
Dough
- 100g ground almonds
- ½ vanilla bean
- 250g flour
- 1 pinch salt
- 90g icing sugar
- 230g butter, softened
For dusting
- 85g icing sugar
- 1 tbsp vanilla sugar
Utensils
- knife
- bowl
- hand mixer with dough hook
- cling film
- baking paper
- icing sugar shaker
Instructions
- Use a knife to scrape out the pulp from half the vanilla bean.
- Mix together the flour, salt, powdered sugar, almonds and vanilla pulp. Mix the dry ingredients with the softened butter.
- Knead everything together into a dough.
- If the dough is too crumbly, add 1-2 tablespoons of cold water.
- Roll the dough into a ball, cover with cling film and leave to rest in the fridge for at least 1 hour.
- Preheat the oven to 175 degrees.
- Line a baking tray with baking paper.
- Roll out the well-chilled dough into a 12-15 mm thick sausage.
- Cut into even slices of 3- Cut into 4cm lengths.
- Roll each piece into cylinders and sharpen the ends.
- Then shape into crescents.
- Place the vanilla crescents on the prepared baking sheet.
- Cook the cookies in the preheated oven for 12-15 minutes until lightly are golden.
- For dusting the biscuits: mix the icing sugar and vanilla sugar.
- Sprinkle half of the mixture over the still hot vanilla crescents.
- Let them cool completely and sprinkle with the remaining sugar.
- The finished vanilla crescents can be placed in can be stored in a metal can for up to 3 weeks.
The vanilla can be replaced with 2 teaspoons of vanilla extract.
