John Myers
Cookies: Viennese Vanilla Croissants
The perfect cookies: viennese vanilla croissants recipe with a picture and simple step-by-step instructions.
- 100 g Ground almonds
- 210 g Butter
- 250 g Flour type 550
- 100 g Sugar
- 1 piece Vanilla pod
- 100 g Powdered sugar
- First scrape out the vanilla pod, mix the pod with the powdered sugar and close the can.
- Make a shortcrust pastry from almonds, flour, sugar, butter and the pulp of the vanilla pod. The best way to knead is still with your hands.
- Cover the dough and refrigerate for an hour. Then divide and roll a thin sausage on a floured surface. Separate small portions with a knife and roll them into small sausages between your hands.
- Form biscuits and place them on a sheet lined with foil or paper and bake the biscuits in a preheated oven at 180 degrees Celsius until they have slowly taken on color.
- IMPORTANT: Now let the croissants cool down a bit, as they will be too crumbly and break immediately after baking.
- Carefully roll the croissants in the vanilla powdered sugar.
- I do not recommend these newfangled vanilla biscuit trays, because the parts are so crumbly that you cannot completely remove one of them.
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