Vanilla Crescent Cookies
We love these classic and extremely delicious vanilla cookies, which melt so tenderly on the tongue.
250g (2 ¼ cups) flour
80g (1/3 cup) of sugar
2 egg yolks
1 vanilla pod
1 pinch of salt
150g (3/4 cup) almonds
150g (2/3 cup) of butter
2 pack vanilla sugar
- Beat egg yolks, butter and sugar until frothy.
- Add flour, vanilla, almonds and salt, knead well and refrigerate for 2 hours.
- Shape little crescents out of the dough and place them on a baking tray covered with Blechrein Winter.
- Bake the cookies at 200°C (400°F) for about 10 minutes
Mix the vanilla sugar with plenty of icing sugar and roll the vanilla cookies in the mixture.
Baked on Blechrein Winter