Easy vanilla crescent cookies
Ingredients
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oven, knife, cutting board, food processor, 2 bowls, plastic wrap, baking sheet, parchment paper
Nutrition per serving
Step 1/ 5
- ⅛ vanilla bean
- 10⅜ g butter (soft)
- ⅛ egg
- 3¼ g vanilla sugar
- oven
- knife
- cutting board
- food processor
Preheat the oven to 170°C/338°F. Halve the vanilla pod and scrape out the seeds. Beat the butter, vanilla pulp, egg and half of the vanilla sugar with a food processor or hand mixer with beaters until the mixture is light and fluffy.
Step 2/ 5
- 12¾ g flour
- 5⅝ g ground almonds
- ⅛ tsp salt
- bowl
Mix flour, ground almonds and salt in a bowl.
Step 3/ 5
- plastic wrap
Add the flour mixture to the butter mixture and combine, but do not overmix. Shape the dough into a disc, wrap with plastic wrap and leave to rest in the fridge for approx. 1 hr.
Step 4/ 5
- flour (for dusting)
- baking sheet
- parchment paper
After resting, roll about 1 tbsp of dough into thick, crescent-shaped snakes with your hands and carefully pinch the ends together. Place on a baking sheet lined with parchment paper and bake for approx. 10–12 min.
Step 5/ 5
- 2⅜ g confectioner’s sugar
- 3¼ g vanilla sugar
- bowl
Meanwhile, mix the confectioner's sugar with the remaining vanilla sugar. Carefully coat the warm vanilla crescents in the sugar mixture and allow to cool.
Enjoy your meal!
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