Vanilla crescent cookies

Step 1/ 6

• 2⅜ g vanilla sugar
• 10⅜ g butter

• standing mixer or hand mixer with beaters
• oven

Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.

Step 2/ 6

• 11⅝ g flour
• 5⅝ g almonds
• ⅛ vanilla bean

• large bowl
• whisk

Mix together flour, ground almonds, and vanilla bean seeds in a bowl.

Step 3/ 6

• standing mixer or hand mixer with beaters

Then, add flour mixture to butter mixture and beat until well combined.

Step 4/ 6

• flour for work surface

• rubber spatula

Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.

Step 5/ 6

• baking tray
• oven
• baking paper

Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 - 15 minutes until golden.

Step 6/ 6

• 2⅜ g vanilla sugar
• 2⅜ g confectioner’s sugar

• small bowl

Allow to cool. In a small bowl, mix the remaining vanilla sugar and the confectioner’s sugar. Turn cookies in the sugar mixture to coat. Serve with a hot cup of coffee or tea.

Enjoy your meal!