Vanilla Crescent

Name: Vanilla Crescent
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 80
Ingredients: 250 g Butter; 275 g Sugar; 300 g Flour; 150 g ground almonds without skin; 3 Egg yolk (size M); 2 coated Tsp Baking Powder; 2 packages Vanillin sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 80

250 g Butter
275 g Sugar
300 g Flour
150 g ground almonds without skin
3 Egg yolk (size M)
2 coated Tsp Baking Powder
2 packages Vanillin sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Mix the butter, 125 g sugar, flour, almonds, egg yolks, baking powder and 1 packet of vanilla sugar first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Wrap the dough in foil and chill for about 1 hour. Knead the dough again briefly, form into a roll (approx. 3 cm Ø) and cut into slices 1/2-1 cm wide.
2
Form slices into croissants and place on 2 baking trays lined with baking paper. Chill the croissants for about 30 minutes, then bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. In the meantime, mix approx. 150 g sugar and 1 packet of vanillin sugar on a tray. Remove the cookies from the oven, let them cool down briefly and carefully turn in the sugar.
3
1 3/4 hours waiting time