Among the multitude of traditional Christmas cookies, vanilla crescents occupy a very special position. Properly prepared, these tender-grained treats melt in your mouth like few other Christmas cookies. Of course, there are again numerous variations in the preparation of vanilla crescents, but with the following recipe you can actually do nothing wrong.
Ingredients
- For about 50 vanilla croissants you need:
- 250 - 260 g flour
- 80 g fine icing sugar
.
- 1 vanilla pod
- 4 sachets vanilla sugar
- 1 pinch salt
- 2 tbsp sugar
- 100 - 150 g ground almonds
- 1 egg yolk
- 150 - 200 g butter
Preparation:
First you need to release the pulp from the vanilla pod. Then mix this together with the flour, almonds, salt, icing sugar, one of the four packets of vanilla sugar and pile it all up on the floured work surface. Now make a hollow in the middle of the delicious pile and whisk the egg yolks into it. Then mix in the butter and quickly knead into a smooth dough. Refrigerate the dough for at least 2 hours, but ideally for three hours. To do this, it's best to cover the dough with foil and place it in the fridge or, if the outside temperatures allow it, on the windowsill.
While you then preheat your oven to 180 degrees, form rolls of dough about 5 cm thick, which you then cut into slices about 2 cm thick. From it you form then the approx. 5cm long and 1 cm thick rolls, which you let taste themselves later as Vanillekipferln.
Liege the rolls formed to Kipferln now on the baking sheet, which should be covered best with baking paper. Bake the whole thing now about 10 minutes at 200 degrees, but be careful that the crescents are not too dark.
Once the crescents are ready, your skill is needed, because you have to turn the still warm crescents very carefully in the sugar mixed with the remaining three packets of vanilla sugar. If this is successful, you only need to let the now finished vanilla crescents cool down and you can already enjoy the delicious Christmas cookies!