Hazelnut Vanilla Crescents
Delicate vanilla crescent cookies with ground hazelnuts that can be pre-baked well and stored airtight in a tin. The dough can rest in the refrigerator for a few days, so they can be made relaxed during Advent.
By yumbelo · 6 servings · 90 minutes
Ingredients
- 250 g Wheat flour (type 405)
- 150 g Butter, cold
- 100 g ground hazelnuts
- 80 g Sugar
- 1 pack Vanilla sugar
- 1 pinch Salt
- 75 g Powdered sugar for rolling
Method
- Mix the flour, ground hazelnuts, sugar, vanilla sugar and salt in a large bowl.
- Add the cold butter in small cubes and quickly knead with your hands into a smooth dough.
- Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour; it keeps refrigerated for up to 3 days.
- Preheat the oven to 170 °C top and bottom heat and line a baking sheet with baking paper.
- Shape the dough into rolls about 2 cm thick, cut into pieces about 5 cm long, taper the ends to points, then bend into crescents.
- Arrange the crescents on the baking sheet with some space between them and bake for about 12 to 15 minutes until light golden brown.
- Put the powdered sugar in a shallow dish. Carefully roll the still warm crescents in it, let them cool on a rack and then dust them with powdered sugar again.