Vanilla Crescents | |
(Vanillekipferl)Ingredients1/2 cup (100 g) unsalted butter (at room temperature)1 scant cup (100 g) flour 1 scant oz (25 g) fine corn meal 2.3 oz (65 g) ground almonds (50 g) confectioner’s sugar 1 medium egg yolk Seeds of 1 vanilla bean 1/2 cup (100g) superfine sugar Preparation:Preheat the oven to 400°F.Combine the butter, flour and corn meal until it resembles breadcrumbs. Add the almonds, confectioner’s sugar and egg yolk and mix until it forms a dough. Shape into a log, then wrap in cling wrap and place in the fridge for an hour. Meanwhile split the vanilla pod in half lengthwise. Scrape the black seeds out and mix them well with the superfine sugar. Remove the cling wrap from the dough and cut the log into 25 even sized pieces. Roll each piece into a log shape, then pinch each end and bend into a crescent shape. Place the biscuits on a baking sheet lined with baking paper. Bake for 10-15 minutes or until golden brown. Dust the warm cookies liberally with the vanilla sugar, serve and enjoy! |
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