Light recipe for vanilla crescents with walnuts and powdered sugar
Portions: 6 persons | Preparation: 112 minutes
This scent of vanilla and nuts makes you look forward to the Christmas season! make you want to bake, are so tender and literally fall apart in your mouth. These nut cookies sweeten the Advent season and the cold, dark days are forgotten.
Please review recipe:
- 250 g flour
- 200 g butter, cold in pieces
- 100 g walnuts, ground
- 1 p. Vanilla sugar
- 70 g powdered sugar
- 3 egg yolks
- ½ p. baking powder
- 100 g powdered sugar, for dusting
- 2 p. vanilla sugar, for dusting
- Sieve the flour and baking powder into a bowl.
- Then add the ground walnuts, icing sugar, vanilla sugar, egg yolks and cold butter.
- Using the kneading hooks of the hand mixer, knead everything quickly to form a smooth dough.
- If the dough is too crumbly cold water can be added.
- Shape the dough into a sausage and divide into 4 equal pieces.
- Wrap each piece of dough in cling film and place in the fridge for at least 1 hour.
- Work the pieces of dough out of the fridge one after the other .
- Shape the piece of dough into a sausage and cut it into 2 cm wide pieces.
- Roll the pieces of dough and form crescents.
- It is important that the ends of the crescent shape are not too thin, otherwise they will burn quickly when baking.
- Because the recipe contains baking powder, the biscuits will be a bit larger.
- That’s why the vanilla crescents have to be placed at intervals on the baking sheet.
- The biscuits shouldn’t melt while shaping, so m The dough must be processed quickly.
- Otherwise, the ready-shaped vanilla crescents can be placed in the fridge or freezer for 10-15 minutes before baking.
- Bake the biscuits in the oven for 12-15 minutes at 175°C.
- Powdered sugar with Mix the vanilla sugar in a bowl.
- Dip the vanilla crescents into the vanilla sugar immediately after baking.
- hand mixer with dough hook
- cling film
- baking paper