Vanilla crescents



All ingredients should have room temperature.  In a mixing bowl, stir the butter, powdered sugar (100g), vanilla bean, egg and pinch of salt into a smooth mass.  Sift the flour and the almonds over the mixture.  Knead the mass with your hands into a dough.  Form the dough into rolls and let sit in the refrigerator for 30 minutes.

Preheat the oven to 180° C or 350 °F.  Cut 1” pieces from the rolls of dough.  Form the pieces into little rolls with pointy ends.  Shape them into crescents.  Place the crescents onto a baking sheet with baking or parchment paper on it.  Leave 1-2 cm between the crescents on the baking sheet.  Bake them on the middle rack of the oven for 12-15 minutes (they should remain light in color).

After you have baked the crescents, mix the vanilla sugar and the powdered sugar.  Sprinkle the mixture on top of the warm crescents.

You can bake these ahead of time as these crescents have a long shelf life and stay fresh for a couple of weeks.   

Translated by Heidi Hüssli



250 g
100 g
powdered sugar
vanilla bean
Pinch of salt
300 g
150 g
ground almonds
50 g
powdered sugar
2 T
vanilla sugar


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