Easy vanilla crescent cookies

Step 1/5

• ⅛ vanilla bean
• 10⅜ g butter (soft)
• ⅛ egg
• 3¼ g vanilla sugar

• oven
• knife
• cutting board
• food processor

Preheat the oven to 170°C/338°F. Halve the vanilla pod and scrape out the seeds. Beat the butter, vanilla pulp, egg and half of the vanilla sugar with a food processor or hand mixer with beaters until the mixture is light and fluffy.

Step 2/5

• 12¾ g flour
• 5⅝ g ground almonds
• ⅛ tsp salt

• bowl

Mix flour, ground almonds and salt in a bowl.

Step 3/5

• plastic wrap

Add the flour mixture to the butter mixture and combine, but do not overmix. Shape the dough into a disc, wrap with plastic wrap and leave to rest in the fridge for approx. 1 hr.

Step 4/5

• flour (for dusting)

• baking sheet
• parchment paper

After resting, roll about 1 tbsp of dough into thick, crescent-shaped snakes with your hands and carefully pinch the ends together. Place on a baking sheet lined with parchment paper and bake for approx. 10–12 min.

Step 5/5

• 2⅜ g confectioner’s sugar
• 3¼ g vanilla sugar

• bowl

Meanwhile, mix the confectioner's sugar with the remaining vanilla sugar. Carefully coat the warm vanilla crescents in the sugar mixture and allow to cool.

Enjoy your meal!