1. Take the spreadable fat out of the fridge to let it soften. Preheat the oven to 200 °C (top/bottom heat). Sift the flour and powdered sugar into a bowl. Then add the soft spreadable fat and the ground hazelnuts and knead everything well.
2. Shape the dough into small elbow macaroni shapes and place them on a baking sheet lined with baking paper. Bake in the preheated oven for about 10–12 minutes until golden brown.
3. Mix the sugar and vanilla sugar on a plate. Roll the still warm crescents in it and then let them cool down. Enjoy!
Nutrition per serving
kcal: 213
Protein: 3 g · Fett/Fat: 11 g · Carbs: 30 g
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