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🍽️ Crunchy Vanilla Crescents

101 kcal · 30 min · 4 servings

Crunchy Vanilla Crescents Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Roast the ground almonds and hazelnuts in a non-stick pan without any added fat.
  2. 2. Wait until the nuts are light brown and fragrant.
  3. 3. Pour the roasted nuts onto a plate and let them cool down completely.
  4. 4. Slice the vanilla pod lengthwise.
  5. 5. Scrape out the tiny black seeds (the pulp) from the pod using the back of a knife.
  6. 6. Mix the butter, 80 grams of powdered sugar, and a pinch of salt in a bowl.
  7. 7. Stir the egg yolk briefly into the butter-sugar mixture.
  8. 8. Add the cooled nuts and the flour to the mixture.
  9. 9. Knead everything briefly into a smooth dough.
  10. 10. Shape the dough into rolls with a diameter of about 3 centimeters.
  11. 11. Wrap each dough roll individually in cling film.
  12. 12. Place the wrapped rolls in the refrigerator for about 2 hours.
  13. 13. Take the cold dough rolls out of the refrigerator.
  14. 14. Slice the rolls into pieces about 1.5 centimeters thick.
  15. 15. Shape each slice into the typical crescent shape (half moon).
  16. 16. Place the shaped crescents on baking sheets lined with baking paper.
  17. 17. Put the trays back in the refrigerator for another 30 minutes.
  18. 18. Preheat the oven to 180 degrees Celsius conventional heat.
  19. 19. Bake the crescents on the second rack from the bottom for 14 to 15 minutes until golden brown.
  20. 20. Slice the remaining vanilla pod open.
  21. 21. Scrape out this pod as well.
  22. 22. Mix the vanilla pulp thoroughly with the remaining powdered sugar.
  23. 23. Take the baked crescents off the tray immediately.
  24. 24. Gently roll the warm crescents in the vanilla-sugar mixture.
  25. 25. Place the coated crescents on a wire rack.
  26. 26. Let the crescents cool down completely.
  27. 27. Dust the cold crescents lightly once more with the remaining vanilla-sugar mixture.

Nutrition per serving