Vanilla crescent cookies
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 90 / Protein 6g / Carbohydr. 8g / Fat 1g
Ingredients (25 servings)
|60 g||vanilla sugar|
|130 g||butter (soft)|
|145 g||all-purpose flour|
|70 g||almonds (ground)|
|1||vanilla bean (seeds)|
|30 g||confectioner’s sugar|
|flour for work surface|
baking tray, standing mixer or hand mixer with beaters, oven, baking paper, rubber spatula (optional), large bowl, whisk, small bowl
Riesling ice wine, sweet, 2012
The Riesling ice wine convinces with clear golden-yellow reflections and a bouquet of gooseberry, lemon, lime and passion fruit. The wine unfolds its ideal aroma at about 6°C (43°F).
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.
standing mixer or hand mixer with beaters, oven
30 g vanilla sugar / 130 g butter
Mix together flour, ground almonds, and vanilla bean seeds in a bowl.
large bowl, whisk
145 g flour / 70 g almonds / 1 vanilla bean
Then, add flour mixture to butter mixture and beat until well combined.
standing mixer or hand mixer with beaters
Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.
flour for work surface
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.
baking tray, oven, baking paper
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.
30 g vanilla sugar / 30 g confectioner’s sugar