Vanilla crescent cookies

Calories & Effort

• Calories per piece: approx. 68 kcal
• Preparation time: approx. 40 minutes
• Total time: approx. 2 hours (including resting time)
• Servings: Makes approx. 2 trays (approx. 50 crescent cookies)

Ingredients

For the dough:

• 320 g flour
• 60 g almonds, peeled and finely grated
• 60 g hazelnuts, peeled and finely grated
• 270 g butter, cold and cut into cubes
• 120 g sugar
• 2 eggs
• 1 pinch of salt

For rolling:

• 200 g sugar
• 30 g vanilla sugar

Preparation

1. Prepare the dough

1. Sift the flour onto a clean work surface and mix with the grated almonds and hazelnuts.
2. Cut the cold butter into cubes and knead with sugar, eggs, and a pinch of salt.
3. Add the flour-nut mixture and process everything into a smooth dough.
4. Form the dough into a roll, wrap in cling film, and let it rest in the refrigerator for at least 1 hour.

2. Shape the crescent cookies

1. Take the dough roll out of the refrigerator and cut it into even pieces.
2. Form a small ball from each piece, roll it into thin rolls with tapered ends, and bend them into crescent shapes.
3. Place the crescent cookies on a baking tray lined with parchment paper.

3. Bake

1. Preheat the oven to 170–180 °C (top/bottom heat) or 150–160 °C (fan oven).
2. Bake the crescent cookies in the preheated oven for approx. 5–7 minutes until they take on a light brown color.

4. Roll and serve

1. Mix sugar with vanilla sugar in a large bowl.
2. Carefully lift the still warm crescent cookies from the tray and roll them in the sugar mixture.
3. Let the crescent cookies cool completely and store them in an airtight container.

Pro Tips for Perfect Vanilla Crescent Cookies

1. Roasting nuts:
   Roast the almonds and hazelnuts before grinding to achieve a more intense aroma.
2. Butter temperature:
   Use cold butter to achieve a tender and crumbly dough.
3. Dough cooling:
   A long cooling time makes shaping easier and prevents the crescent cookies from spreading while baking.
4. Clean working:
   Work in small portions and keep the remaining dough in the refrigerator while shaping the crescent cookies.
5. Gentle rolling:
   The crescent cookies are very fragile when warm. Use a fork or carefully lift them with your fingers.

Food Knowledge: Almonds, Hazelnuts, and Vanilla Sugar

Almonds and Hazelnuts

• Almonds: Bring a fine, mild sweetness to the dough and provide a delicate texture.
• Hazelnuts: Give the crescent cookies a strong, nutty note.

Vanilla Sugar

Vanilla sugar gives the crescent cookies their unmistakable aroma. Homemade vanilla sugar made with real vanilla pods intensifies the flavor.

What can go wrong – and how to fix it?

1. Dough becomes sticky:

   • Cause: Butter has become too warm.
   • Solution: Place the dough back in the refrigerator for another 15 minutes and then continue processing.

2. Crescent cookies spread while baking:

   • Cause: Dough was too soft or was kneaded too long.
   • Solution: Chill the shaped crescent cookies in the refrigerator for 10 minutes before baking.

3. Crescent cookies break while rolling:

   • Cause: Crescent cookies were shaped too hot or too thin.
   • Solution: Let the crescent cookies cool briefly and handle them carefully.

4. Crescent cookies taste bland:

   • Cause: Too little vanilla sugar or low-quality ingredients.
   • Solution: Use high-quality nuts and real vanilla sugar.

Why love this recipe?

This vanilla crescent cookie recipe combines the fine sweetness of almonds with the nutty flavor of hazelnuts. The result is a delicate, crumbly pastry that melts in your mouth and brings pure Christmas joy with its vanilla aroma.

Do you have your own ideas or questions about the preparation? Share your experiences in the comments – our cooking expert looks forward to helping you and admiring your creations!