Delicate vanilla crescents with hazelnuts and rum

Portions: 6 persons | Preparation: 175 minutes

The Christmas biscuits in the form of croissants are very crumbly and crumbly because there are no eggs in the recipe. Thus, vanilla crescents literally melt in your mouth. The pulp from the vanilla bean gives the cookies a particularly large aroma.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Delicate vanilla crescents with hazelnuts and rum
Delicate vanilla crescents with hazelnuts and rum

Portions: 6 persons | Preparation: 175 minutes

The Christmas biscuits in the form of croissants are very crumbly and crumbly because there are no eggs in the recipe. Thus, vanilla crescents literally melt in your mouth. The pulp from the vanilla bean gives the cookies a particularly large aroma.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Christmas | region: Europe | preparation: Bake | menu: Pastries | cuisine: Austrian recipes

Ingredients

  • 280 g flour
  • 110 g hazelnuts or ground almonds
  • 80 g sugar
  • 200 g butter
  • 2 drops of rum
  • 1 vanilla bean
  • 100 g powdered sugar

Instructions

  1. Sieve the flour and add the nuts or almonds.
  2. Then add the sugar, butter and rum.
  3. Scrape out the core of a vanilla pod and add to the dough.
  4. Knead everything into a smooth dough.
  5. Den Form the dough into a ball and chill in the fridge for about 2 hours.
  6. Divide the dough into balls, roll out into sausages and roll up into crescents.
  7. Place the vanilla crescents on a baking tray lined with baking paper.
  8. Bake the biscuits in the preheated oven Bake at 190°C for 10-15 minutes.
  9. Let the vanilla crescents cool down and sprinkle with powdered sugar.

Utensils

  • flour sieve
  • bowl
  • hand mixer with dough hook
  • baking paper
  • baking tray
  • icing sugar shaker