Vanilla crescents without eggs

Ingredients for 1 servings:

• 250 g plain flour (700)
• 200 g butter
• 100 g walnuts, grated
• 70 g icing sugar
• 1 pinch of salt
• Icing sugar (icing sugar), for rolling
• 2 packets of vanilla sugar, for rolling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Christmas cookies

Cut the butter into the flour and knead all the dough ingredients into a shortcrust pastry. Let it rest for 1/2 hour or longer. Roll the dough into finger-thick strands and cut them into 3 cm long pieces. Roll the pieces between your palms into sausages and then bend them into smaller croissants. Bake on baking paper on the second rack of the oven with fan for 15-20 minutes at 140-150°C until light golden brown. (Preheat the oven slightly.) Be careful, the croissants burn very easily. Remove them from the baking sheet immediately using the baking paper. Let them cool briefly (they will break when hot!) and carefully roll them in approximately 100 g of icing sugar mixed with two sachets of vanilla sugar. If you want to use peeled almonds or hazelnuts instead of walnuts, you will need to use 220 g of butter.