Vanilla Crescent Cookies

Name: Vanilla Crescent Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 Portionen
Ingredients: 250 g Sugar; 70 g Almonds, whole; 170 g Butter, cold, in pieces; 270 g Wheat flour, Type 405; 3 Päckchen Vanilla sugar

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

40 Min

Ingredients (5 ingredients)

250 g Sugar
70 g Almonds, whole
170 g Butter, cold, in pieces
270 g Wheat flour, Type 405
3 Päckchen Vanilla sugar

Preparation (8 steps)

Pulverize sugar

Thermomix® Setting

30 sec/Speed 10

Place 250 g sugar in the mixing bowl and pulverize for 30 sec/speed 10, then transfer.

30 sec

Chop almonds

Thermomix® Setting

15 sec/Speed 10

Place 70 g almonds in the mixing bowl and chop for 15 sec/speed 10.

15 sec

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Place 50 g of the pulverized sugar, 170 g cold butter in pieces, 270 g wheat flour Type 405, and the chopped almonds in the mixing bowl and knead for 2 min/kneading setting to form a dough.

2 min

Chill dough

Shape the dough into a ball, wrap in plastic wrap, and let rest in the refrigerator for 1 hour.

Preheat oven and prepare baking sheets

Preheat the oven to 180°C circulating air and line 2 baking sheets with baking paper.

Shape crescent cookies

On a floured work surface, shape the dough into a thin roll, cut it into 0.5-1 cm thick pieces depending on the thickness of the roll with a knife, and form crescent cookies from them.

Bake crescent cookies

Distribute the crescent cookies on the prepared baking sheets and bake under observation for 10-20 minutes/180°C circulating air. The crescent cookies should not become too dark.