Yield:
40 Vanilla Crescents
Ingredients:
25g ground almonds
25g ground hazelnuts
150g flour
50g sugar
100g butter
1 egg yolk
For the topping
2 ½ packages vanilla sugar
¼ cup powdered sugar
Preparation:
1) Vanilla crescents are one of my favorite Christmas cookies! They are very traditional in Germany and Austria. And vanilla is just like cinnamon a spice that let's you taste Christmas.
2) To make the dough is super easy, just throw all the ingredients in a bowl and mix them together.
3) But since I’m a cooking blog here, I’ll give you more precise instructions.
4) First, mix the different ground nuts together, to achieve a perfect blend.
5) Then add the flour and sugar and stir it until you have an even distribution.
6) Now, it’s time for the wet ingredients: butter and two egg yolks.
7) You can start to mix the dough with some a kitchen mixer, but eventually you’ll have to get your hands dirty and knead yourself.
8) Then take a piece of aluminium foil, form the dough into a roll and place it on there. Wrap it nicely and the cool the dough in the fridge for at least two hours or overnight.
9) When the dough is cooled through, take out only a quarter of it, because the rest should always be cooled as long as possible, until needed. But getting the temperature right is quite tricky: if the dough is too cool it’s really hard so you won’t be able to form the cookies, but if it’s too warm it will fall apart and the cookies will crumble under your fingers.
10) You’ll probably have to experiment and find what works for you. Just cut off a slice and shape it into a little roll. Then you can cut it into 5cm pieces and form it into crescents.
11) Place them on a baking tray layered with a sheet of baking paper and bake them in a preheated oven at 190°C or 374°F for 8-10 minutes.
12) In the meantime mix the powdered sugar with the vanilla sugar and stir really well to get rid of any lumps.
13) As soon as the cookies come out of the oven, coat them generously with the sugar mixture. This needs to happen while the crescents are still hot, so that the sugar sticks onto them. You can either dip them in the sugar mixture or sieve it over them.
14) After transferring them on a rack (be careful, they break easily when they are hot) and letting them cool for a few hours, they are ready to enjoy!
Nutritional Analysis of 100g cookies:
energy 535,6 kcal water 1,7 g alcohol 0,0 g
Macronutrients Vitamins Minerals
carbohydrates 55,8 g vitamin B1 0,1 mg NaCl 0,0 g
dietary fiber 3,1 g vitamin B2 0,1 mg sodium 5,2 mg
monosaccharides 0,1 g niacin 0,6 mg chlorine 36,1 mg
disaccharides 27,4 g pantothenic acid 0,4 mg calcium 48,2 mg
protein 6,9 g vitamin B6 0,1 mg magnesium 34,4 mg
fat 31,7 g biotine 5,7 µg potassium 152 mg
SAFA 14,5 g folic acid 16,1 µg phosphorus 117 mg
MUFA / PUFA 12,9 g / 2,3 g vitamin B12 0,1 µg sulfur 71,3 mg
linoleic acid 1,9 g vitamin C 0,2 mg zinc 1,0 mg
linolenic acid 0,4 g vitamin E 4,4 mg copper 0,2 mg
cholesterol 127,1 mg vitamin D 0,5 µg manganese 0,7 mg
vitamin K 27,9 µg iron 1,6 mg
vitamin A 219,5 µg iodine 1,9 µg
carotene 0,1 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)
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