John Myers
Vanilla Crescents in Florentine Style
The perfect vanilla crescents in florentine style recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 1 Egg
- 100 g Ground almonds
- 150 g Butter
- 1 packet Vanilla sugar
- 1 Vanilla pod
- 50 g Sugar
- 1 pinch Salt
- Powdered sugar
- 50 g Dark chocolate couverture
- 10 tbsp Flaked almonds
- Roast the almond flakes in a hot pan without oil until golden brown and set aside.
- Scrape out the vanilla pod and add to the salt, sugar, vanilla sugar, butter and egg – beat everything until frothy.
- Sift in the flour and add the almonds – knead everything into a smooth dough.
- Let rest in the refrigerator for at least an hour.
- Shape dough into a roll, cut thin slices and roll into crescents.
- Spread on a baking sheet lined with baking paper (leave enough space so that they do not run into each other during baking). Bake in the oven for 15-20 minutes at 190 ° C convection until golden yellow.
- Dust the still warm croissants with powdered sugar and let them cool.
- Melt the couverture in the microwave or over the water bath and dip the croissants in with the underside – dip them in flaked almonds and allow to harden on a draining rack.
- Dust again with powdered sugar and hide it well so that there is still something left by Christmas 😉
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