Vanilla crescents

Ingredients for 1 servings:

• 300 g almonds, blanched
• 300 g spelt flour type 630, smooth
• 1 tsp salt
• 180 g icing sugar
• 250 g butter
• 2 vanilla pods

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 42 minutes

with real vanilla and spelt flour, for approx. 80 pieces

Grind the almonds in a food processor until finely ground. Knead the almond flour, flour, salt, 90g powdered sugar, butter, and the seeds from one vanilla pod into a smooth dough. Form the dough into rolls 1.5-2cm in diameter. Wrap the rolls in cling film and chill thoroughly for at least 2 hours, preferably overnight. Place the remaining powdered sugar, the seeds from the second pod, and the two empty vanilla pods in a sealable container. Preheat the oven to 180°C (top/bottom heat) (160°C fan/convection oven). Cut 1cm-thick slices from each roll and shape into crescents. Place on baking sheets lined with baking paper. Bake in the preheated oven for 10-12 minutes until lightly browned. Very carefully roll the warm crescents in the vanilla-powdered sugar mixture. Allow to cool and store in airtight cookie tins. Makes approx. 80 pieces.