Thanks to its nut content, the dough for these vanilla crescents is quite forgiving, by which I mean it remains pliable to shape without cracking. These biscuits are a favourite of my brother, and quite easy and quick to make. It wouldn’t be Christmas without them.
40 grams vanilla sugar (or 40g caster sugar and ½ teaspoon vanilla bean paste)
120 grams unsalted butter (at room temperature)
120 grams plain flour
80 grams ground almonds
1 teaspoon vanilla bean paste
100 grams icing sugar (for dusting)
Method
Vanilla Crescents is a guest recipe by Jürgen Krauss so we are not able to answer questions regarding this recipe
Preheat the oven to 170°C fan/gas mark 5. Line a baking sheet with baking paper.
Place all the ingredients, except the icing sugar, in a bowl and work the dough with your hands until smooth. Roll it into a log about 2cm thick, then slice it widthways into 2cm rounds. Roll each round between your hands to create a mini log tapered at each end. Place on the prepared sheet and bend the tapered ends inward to get a crescent shape. Make more crescents in the same way, spacing them about 2cm apart.
Bake for about 10 minutes, until still pale but starting to firm up. Set aside to cool on the sheet for about 3 minutes, then gently transfer to a wire rack. Once cool, dust the crescents with icing sugar.
If stored in an airtight container, these biscuits will keep for at least 6 weeks.
Try This Tip
Baking Ingredients At Room Temperature
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