Vanilla crescents with lemon juice

Ingredients for 1 servings:

• 280 g butter
• 320 g flour
• 140 g almonds or hazelnuts, grated
• 140 g sugar
• 8 dashes lemon juice
• 1 pinch of salt
• 24 tbsp powdered sugar
• 8 tbsp vanilla sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Mix the flour, almonds, sugar, and salt in a bowl, knead well, and form a nest. Add the butter (which isn’t too cold) and the lemon juice to the nest and knead well. Cover the bowl with a towel and refrigerate for 1/2 hour. Meanwhile, preheat the oven to 175°C. Remove the dough from the refrigerator, shape small portions into rolls, and slice them. Flatten the slices slightly and then shape them into the desired crescent shape. Place the raw crescents on a baking sheet lined with baking paper, not too close together. Do this with all the dough. Bake the crescents for about 10-20 minutes. Remove from the oven depending on the desired browning. Mix the vanilla sugar and powdered sugar in a bowl and roll the still-hot crescents in the mixture and let cool.