John Myers
Contents
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Ingredients
- 200 g Flour
- 100 g Ground hazelnuts
- 1 Custard powder
- 100 g Sugar
- 0,5 tsp Slaz
- 1 Egg
- 1 tsp Baking powder
- 180 g Buter
- 1 tbsp Vanilla sugar 15 g)
- 0,5 tsp Cinammon
- 70 g Powdered sugar
- 1 tbsp Vanilla sugar
Instructions
- Preheat the oven to 180 ° C. Cover the baking sheets with parchment paper.
- Knead the flour, hazelnuts, baking powder, butter, vanile sugar, sugar, vanilla powder, egg, cinnamon, salt, butter into crumbly flakes, then knead everything into a smooth dough. Divide the dough into 4 portions and shape into rolls (2-3 cm) on a floured work surface. Cut the rolling pin into approx. 1 cm thick slices and shape into finger-thick noodles. Place the vanilla cinnamon rolls on the prepared baking tray and bake for about 12 minutes.
- Remove the vanilla cinnamon rolls from the baking sheet with the baking paper and roll them in the powdered sugar and vanilla mixture while still warm. Let the vanilla lemon crescents cool on a wire rack
Nutrition
Serving: 100gCalories: 427kcalCarbohydrates: 68.9gProtein: 7gFat: 13.5g
