Tempting Vanilla Crescents

For the vanilla crescents, first prepare the shortcrust pastry. Cut the butter into small pieces and quickly knead with sugar, butter, nuts and flour to a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for a few hours.

Did you know. You get the juiciest vanilla crescents with walnuts!

Preheat the oven to 170 ºC hot air. Line a baking tray with baking paper.

Remove the shortcrust pastry from the refrigerator and portion into smaller pieces. Make each portion into evenly shaped rolls about 1.5 cm in diameter. Cut equal-sized pieces from these rolls with a pastry card or knife and shape them into croissants.

Place the croissants on a baking tray and bake for about 15 minutes, checking for browning.

In the meantime, mix vanilla sugar and powdered sugar and then sprinkle this on the still hot vanilla crescents.

Replace the nuts with almonds – this will give you lighter colored crescents. However, these are also a bit drier.

The crescents also taste especially exquisite with hazelnuts!

Why is there no egg in the dough? Because vanilla crescents become particularly crumbly without egg.

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