Vanilla Crescents

For the vanilla crescents, heap the flour with the sugar, almond kernels and finely diced butter on the surface. Chop with a large kitchen knife.

Then knead with your hands to form a smooth dough. Wrap in plastic wrap and refrigerate.

Take walnut-sized pieces of the dough and form rolls between the palms of your hands, then small croissants.

Place on a baking tray lined with baking paper. Bake on the middle shelf in the oven heated to 180 °C for 15 to 20 minutes.

Mix powdered sugar and vanilla sugar and turn the still warm cookies in it on the other side. Cool completely on a cooling rack.

Preparation Tip:

Vanilla crescents must not be missing on any cookie plate during Advent. Alternatively to the almonds, you can also make them with hazelnuts.

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