Vanillekipferl or vanilla crescent biscuits
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Ingredients
For the dough
- 200 g flour
- 70 g sugar
- 40 g ground almonds
- 40 g ground hazelnuts
- 150 g of soft butter
- 2 egg yolks *
- 1/2 vanilla bean or vanilla extract
For decoration
- 40 g icing sugar
- 1 teaspoon of cinnamon
Instructions
Step 1: The dough
- Start by pouring the flour and sugar into a bowl. Add the ground almonds and hazelnuts.
- Open the vanilla bean lengthwise and using the tip of a knife, scrap the vanilla bean caviar into the bowl. Mix everything well.
- Add the egg yolks and butter. Mix everything using a robot. Then form a ball with the dough. Place the dough in the refrigirator for 45 min till 1 hour.
Step 2: The decoration
- Meanwhile, sift the icing sugar and pour it into a bowl. Add the cinnamon and mix everything well.
Step 3: Form the crescents
- Once the dough has cooled, place it on a clean surface. Work the dough with your hands. Then form a roll of about 5 cm in diameter.
- Then cut 1 cm sections. With each small section, form a small crescent.
Step 4: Bake
- Place the croissants on a baking sheet lined with baking paper. Bake the croissants for 12 minutes at 175 C.
- Once out of the oven, cover the still warm croissants with cinnamon icing sugar. Let cool on a plate before tasting.
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