Vanilla crescents

Ingredients for 1 servings:

• 250 g butter, room temperature
• 125 g sugar
• 2 vanilla pods, the pulp
• ½ tsp salt
• 300 g flour
• 200 g almond(s), freshly ground
• 120 g icing sugar, sifted
• 10 packs of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Vanilla croissants – indescribably delicious

Cream the room-temperature butter (do not use margarine!) until fluffy and add the sugar a tablespoon at a time. Then add the vanilla seeds and salt. Sift the flour and gradually stir it into the dough. Finally, knead in the ground almonds. Wrap the dough in aluminum foil and chill for one hour. Cut off walnut-sized pieces of dough, shape each one into a 6 cm long roll, and bend them into small croissants. Tip: I recently bought a cookie cutter for vanilla crescents because it’s much faster. To do this, roll out the dough piece by piece (about 0.5 cm thick) and simply cut out crescents. Place the crescents on a baking sheet lined with baking paper. Bake in a preheated oven at 170°C (top/bottom heat) for about 20-25 minutes on the second rack from the bottom. If you roll by hand, the baking time is reduced to about 10-15 minutes. In any case, you have to keep an eye on the browning; every oven bakes differently, and it also depends on the size and thickness of the croissants. When they start to brown slightly, they’re done—don’t let them get too dark, or they’ll be too dry. Mix the powdered sugar and vanilla sugar well in a deep dish. While the croissants are still warm (almost immediately after baking), toss and turn them in the sugar mixture several times to ensure the sugar sticks to all sides (be careful, the croissants are still very delicate and break easily). Then let them cool and place them in a cookie tin. In my opinion, these are the very best croissants there are. It’s a very old recipe from my mother. Other croissants haven’t tasted as good as these, but as we all know, there’s no accounting for taste.