Vanilla crescents
Vegetarian. 14 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: butter, flour and ground almonds.
- Time
- 90 min
- Difficulty
- Medium
- per crescent
- 92 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
for 40 × crescent- Butter200 g
- Flour250 g
- Ground almonds100 g
- Sugar70 g
- Vanilla sugar2 packs
- Powdered sugar100 g
- Salt1 pinch
Contains Gluten, Lactose and Nuts
You need
4 parts- Large bowl
- 2 baking sheets
- Cutting board & knife
- Flat plate
Directions
14 stepsCube the butter
Cut the cold butter into small cubes.
- 200 g Butter
Mix the dry ingredients
Mix the flour, ground almonds, sugar, 1 packet vanilla sugar and 1 pinch salt in a large bowl.
- 250 g Flour
- 100 g Ground almonds
- 70 g Sugar
- 1 pack Vanilla sugar
- 1 pinch Salt
Knead the dough
Add the butter cubes and quickly knead into a smooth dough with cool hands. It shouldn't get warm or greasy.
Chill the dough
30 min
Shape the dough into a ball, cover it and chill in the fridge for about 30 minutes.
Line the baking sheets
Meanwhile, while step 4 runs
Meanwhile, line two baking sheets with baking paper.
Preheat the oven
170 °C convection
Preheat the oven to 170 °C convection.
Divide the dough
Meanwhile, while step 6 runs
Meanwhile, divide the dough into 4 equal portions. Take out only one portion and leave the rest in the fridge.
Shape a roll
Meanwhile, while step 6 runs
Shape the portion into a roll about 2 cm in diameter.
Cut into pieces
Meanwhile, while step 6 runs
Cut the roll into 10 equal pieces.
Shape the crescents
Meanwhile, while step 6 runs
Roll each piece between your hands, roll the ends thinner and bend into a crescent. Place it on the sheet. Do the same with the remaining portions.
Bake
170 °C convection
Slide both sheets into the hot oven and bake for about 11 minutes, until the crescents are a pale golden yellow.
Mix the vanilla powdered sugar
Meanwhile, while step 11 runs
Meanwhile, mix the powdered sugar and 1 packet vanilla sugar on a flat plate.
- 100 g Powdered sugar
- 1 pack Vanilla sugar
Let them firm up
2 min
Take the sheets out and leave the crescents on the sheet for 2 minutes. They are still very fragile when warm.
Roll in sugar
Gently roll the still warm crescents in the vanilla powdered sugar, then let them cool completely on a rack.
Nutrition
per crescent92 kcal
- Protein
- 1.2 g
- Carbohydrates
- 9.6 g
- Fat
- 5.4 g
Guide values, calculated from the ingredients.
