Vanilla Crescent

Name: Vanilla Crescent
Cook time: 1 h
Total time: 1 h
Yield: 60
Ingredients: 100 g ground almonds (without skin); 275 g + some flour; 75 g Sugar; 2 Egg yolk (Gr. M); 200 g cold butter; 7-10 Tbsp Salt; 50 g Icing sugar; 2 packages Vanilla sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 60

100 g ground almonds (without skin)
275 g + some flour
75 g Sugar
2 Egg yolk (Gr. M)
200 g cold butter
7-10 Tbsp Salt
50 g Icing sugar
2 packages Vanilla sugar
7-10 Tbsp Cling film
baking paper

Directions

1
knead almonds, 275 g flour, sugar, egg yolk, butter in pieces and 1 pinch of salt first with the dough hooks of the mixer, then quickly with your hands to a smooth dough
2
Form dough into a ball, wrap in foil and chill for about 1 hour. Line two baking trays with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3)
3
Form the dough into 3-4 rolls (1.5 cm Ø each) on a floured work surface. Cut each into 16-18 small pieces (each approx. 3 cm long)
4
Form individual pieces of dough into rolls of approx. 8 cm in length and bend them into croissants, forming the dough pieces into crescents and pressing the ends together at a point
5
Bake the croissants in a hot oven for 10-12 minutes until they are brown. Sieve the icing sugar onto a flat plate and mix with vanilla sugar. Turn the croissants individually while still hot. Let them cool down