Grandma's vanilla crescents

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 210 g butter, soft
• 100 g almonds, ground
• 80 g sugar (or powdered sugar; optional)
• 2 packets of vanilla sugar (+ seeds of a vanilla pod; optional)
• 1 pinch of salt (optional)
• 1 packet of powdered sugar for coating
• 2 packets of vanilla sugar for coating

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Knead the dough ingredients together thoroughly. Shape the croissant dough into logs approximately 4 cm in diameter. Then wrap in foil or baking paper and refrigerate for 30-60 minutes. In the meantime, sift the powdered sugar into a large, sealable bowl and mix with two packets of vanilla sugar and, if desired, the seeds of a vanilla pod. The sealable bowl is so important because you can reuse any leftovers for the next batch of vanilla crescents. Gradually cut the chilled dough logs into slices about 1-2 cm thick. Shape these slices into crescents and place them, not too close together, on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C (convection oven) for about 10-15 minutes. When the crescents begin to brown, they are done. Let the crescents cool for about 3 minutes. Then place them in the prepared powdered sugar mixture and turn them over on all sides. If they’re still too warm, they’ll break easily; if they’re too cold, the powdered sugar won’t stick well. It’s best to check frequently to see if they’re firm enough. Allow the finished croissants to cool completely. Tip: It’s best to bake each tray separately, as otherwise they’ll cool too quickly and you won’t be able to turn them over. The croissants will keep for about 3-4 weeks in a tin between wax paper. Note from the Chefkoch.de recipe editor: This recipe is made with exactly the ingredients listed. It’s tried and tested and very good.