Viennese Vanilla Crescents Recipe
Ingredients
Scant 1/2 cup (50 g) blanched almonds
Scant 1/2 cup (50 g) hazelnuts
Scant 2 cups (280 g) all-purpose flour
1/4 cup plus 1 tablespoon (70 g) granulated sugar
Pinch of salt
3/4 cup plus 2 tablespoons (200 g) butter, cut in small pieces
2 egg yolks
1/4 cup plus 2 tablespoons (75 g) vanilla sugar
1/4 cup (25 g) powdered sugar, sifted
Directions
Finely grate almonds and hazelnuts.
Sift flour into a large bowl; add alrnonds, hazelnuts, unflavored sugar, salt, butter and egg yolks.
Knead to a soft dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Form dough a little at a time into pencil-thin ropes.
Cut ropes into 2-inch (5-cm) pieces; curve into crescents.
Place on a baking sheet.
Bake 10 minutes or until golden.
Mix vanilla sugar with powdered sugar in a plastic bag or shallow dish.
Toss warm crescent cookies in sugar mixture until coated.
Cool on a rack.
Sift flour into a large bowl; add alrnonds, hazelnuts, unflavored sugar, salt, butter and egg yolks.
Knead to a soft dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Form dough a little at a time into pencil-thin ropes.
Cut ropes into 2-inch (5-cm) pieces; curve into crescents.
Place on a baking sheet.
Bake 10 minutes or until golden.
Mix vanilla sugar with powdered sugar in a plastic bag or shallow dish.
Toss warm crescent cookies in sugar mixture until coated.
Cool on a rack.
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