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Viennese Vanilla Crescents Recipe
|Blanched almonds||50 Gram (Scant 1/2 Cup)|
|Hazelnuts||50 Gram (Scant 1/2 Cup)|
|All-purpose flour||280 Gram (Scant 2 Cups)|
|Granulated sugar||70 Gram (1/4 Cup Plus 1 Tablespoon)|
|Butter||200 Gram, cut in small pieces (3/4 Cup Plus 2 Tablespoons)|
|Vanilla sugar||75 Gram (1/4 Cup Plus 2 Tablespoons)|
|Powdered sugar||25 Gram, sifted (1/4 Cup)|
Serving size: Complete recipe
Calories 3814 Calories from Fat 1986
% Daily Value*
Total Fat 229 g351.7%
Saturated Fat 110.2 g551.1%
Trans Fat 0 g
Cholesterol 800.2 mg
Sodium 311.8 mg13%
Total Carbohydrates 403 g134.4%
Dietary Fiber 17.6 g70.4%
Sugars 174.7 g
Protein 54 g107.7%
Vitamin A 108.9% Vitamin C 5.3%
Calcium 29.5% Iron 100.4%
*Based on a 2000 Calorie diet
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.