Vanilla crescents gluten-free

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 200 g butter, room temperature
• 90 g sugar
• 1 pinch of salt
• 2 egg yolks, from size L eggs
• 100 g ground almonds
• 280 g flour, gluten-free
• 150 g sugar
• 1 vanilla pod(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

delicious cookies for the Christmas season

Make sure you take the butter out of the fridge in good time! Split the vanilla pod lengthwise and scrape out the seeds. Mix the softened butter, vanilla seeds, sugar, a pinch of salt, and egg yolks into a creamy dough. Add the ground almonds and flour, and knead everything into a firm dough. Wrap the dough in cling film and leave to rest in the fridge overnight. The next day, take the dough out of the fridge and cut lengthwise into four to five equal-sized pieces. Let it stand for about 30 minutes to warm up a bit. It will be easier to work with this. Cut each piece into thin, equal-sized slices. Briefly knead each piece in your hand until soft, then roll it between your hands and shape it into crescents. Preheat the oven to 190 degrees top/bottom heat. Place the crescents on a baking tray lined with baking paper. Leave some space between them, as they will rise. Bake on the middle rack of the oven until light brown. This takes about 10 minutes – they burn easily, so check them constantly. In the meantime, slit open another vanilla pod, scrape out the excess oil, and mix it with the 150g of sugar. Let the finished vanilla crescents cool slightly. Carefully remove them from the baking paper and toss them in the vanilla sugar with a fork. It’s important to get the timing right here. They should still be slightly warm, so the sugar sticks better. If they’re too warm, they’ll break very quickly. Using the vanilla pod: I soak leftover vanilla pods, as they happen here, in sugar to make aromatic vanilla sugar. I recommend using this sugar for the crescents; the aroma will be more intense this way.