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Swabian vanilla crescents

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Ingredients for 1 servings:

  • 330 g flour
  • 200 g butter
  • 100 g sugar
  • 100 g nuts, ground
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 2 large egg yolks
  • ½ vanilla pod(s) (alternatively 1/2 tsp ground real vanilla)
  • 2 packets of vanilla sugar
  • 2 tbsp sugar

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

very crumbly and tasty

Knead the remaining ingredients (except for the last two) into a shortcrust pastry and refrigerate for approximately 30-60 minutes, wrapping them tightly. Then shape into not-too-large croissants and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C (320°F) until light golden brown. Meanwhile, mix the vanilla sugar with the sugar in a plate. Remove the croissants from the baking sheet using the parchment paper. Dip the tops into the sugar-vanilla mixture, then wrap them tightly. This makes about 40 croissants.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Butter biscuits very fine