Delicious vanilla crescent biscuits with almonds and powdered sugar
Ingredients
- 100 g ground almonds, hazelnuts or walnuts
- ½ vanilla bean
- 250 g flour
- 1 pinch salt
- 180 g powdered sugar
- 230 g butter
- 1 tbsp vanilla sugar
Utensils
- hand mixer
- bowl
- knife
- icing sugar shaker
Instructions
- Cut the vanilla pod and scrape out the pulp with a knife.
- Mix the flour, salt, powdered sugar, nuts and vanilla.
- Mix the dry mixture with softened butter and knead quickly into a dough.
- If the crumbs don’t stick together, Add 1-2 tablespoons of cold water to the dough.
- Roll the dough into a ball.
- Wrap it with cling film.
- Leave in the fridge for at least 1 hour.
- Preheat the oven to 175 degrees.
- A baking tray with Lay out baking paper.
- Roll the chilled dough into a 12-15 mm thick roll.
- Cut into equal pieces of 3-4 cm in length.
- Roll each piece of dough into a roll too, making the ends slightly narrow.
- Shape the pieces of dough into crescents.
- Place the biscuits on a baking sheet.
- Bake the vanilla crescents in the preheated oven for 12-15 minutes until light golden brown.
- Mix the powdered sugar and vanilla sugar.
- Sprinkle half the mixture over the hot biscuits .
- Cool the finished biscuits completely len.
- Vanillekipferl Sprinkle the remaining powdered sugar over the biscuits again and enjoy for Christmas.
Vanilla crescents can be stored in a cookie jar for up to 3 weeks. vanilla seeds can be replaced with 2 teaspoons vanilla extract.
