German cuisine · Desserts & Sweets

Vanilla Crescent Cookies

Tender almond shortcrust crescents, rolled in vanilla powdered sugar while still warm so it sticks.

Ingredients · for 8 servings

• 280 g flour
• 200 g cold butter
• 80 g powdered sugar
• 100 g ground almonds
• 2 egg yolks
• 1 pinch salt
• 1 vanilla pod
• 120 g powdered sugar for coating
• 1 tsp vanilla extract

Instructions

1. Mix flour, 80 g powdered sugar, ground almonds and salt, add the cold butter in cubes and the egg yolks, and quickly knead into a smooth shortcrust dough – not too long, or it turns crumbly.
2. Shape the dough into a roll, wrap in foil and chill for 30 min. until firm but still pliable.
3. For the coating sugar, scrape out the vanilla pod and rub the seeds and pod pieces with 120 g powdered sugar and the vanilla extract on a flat plate.
4. Cut walnut-sized pieces from the cold dough, shape into rolls about 6 cm long with thin ends, and curve into crescents on a baking sheet lined with parchment paper.
5. Bake in a preheated oven at 180°C top/bottom heat for 12–14 min. until the tips just turn light brown but the center stays pale.
6. Let the cookies cool for 3 min., turn gently while still warm in the vanilla powdered sugar, and only then let them cool completely.