German Vanilla Crescent Cookies Recipe
Servings: 100 cookies (appx.)
Ingredients
- 10 oz. Flour (280g)
- 7.4 oz. Cold butter (210g)
- 2.4 oz. Sugar (70g)
- 3.5 oz. Ground almonds (100g)
- 10 Tbsp Powdered Sugar
- 2 Tbsp Vanilla Sugar
Instructions
- Preheat the oven to 345° F (175° C).
- Sift the flour into a medium-sized bowl through a sieve. Set aside.
- Cut the cold butter into smaller pieces and add the the flour. Massage the flour into the butter until the dough reaches a flaky and crumbly consistency.
- Add ground almonds and sugar to the dough. Mix well forming the dough into one big chunk.
- Take a handful of the dough and roll it out into a long sausage. Cut the sausage into small, 1/2in-long pieces. Roll each piece into a small ball, the ball into a small log, and shape the log into a crescent shaped cookie.
- Bake on a parchment-lined cookie sheet for 15-20 minutes.
- Meanwhile, combine the powdered sugar and vanilla sugar together and mix well (they can also be sifted together through a sieve).
- Once the cookies are done baking, roll the still-hot cookies in the powdered sugar mixture until they are well covered. Set onto a plate to cool.
- Enjoy!
Notes
- Store the cookies in an air-tight container (like a cookie tin) in a cool, dry place and they will keep for up to four weeks.
- The number of cookies will vary depending on how big you make the individual cookie.
- Use hulled ground almonds if you want them to be fully white in color. Ground almonds with skins (as seen above) work well too.