Almond Vanilla Crescent Cookies Rolled in Vanilla Sugar

What you need

• 250 g (2 cups) all-purpose flour
• 100 g (1 cup) ground almonds, walnuts or hazelnuts also work
• 70 g (1/3 cup) granulated sugar
• 1 pinch salt
• 1 vanilla bean
• 210 g (1 stick + 6 tbsp) unsalted butter, cold, cut into cubes
• 80 g (2/3 cup) powdered sugar, for rolling

Method

Restated from the original video

1. 1

   Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.

2. 2

   Bury the scraped pod in the powdered sugar in a jar and set it aside so the sugar picks up the scent.

3. 3

   Mix the flour, almonds, sugar, salt and vanilla seeds in a bowl. Add the butter.

4. 4

   Rub the butter in with your fingertips, then knead quickly into a smooth dough. Stop as soon as it holds together, so the butter stays cool.

5. 5

   Divide the dough in two and roll each half into a log about 20 cm (8 in) long. Wrap and chill until firm, 1 hour.

6. 6

   Heat the oven to 180 °C (350 °F) and line two baking trays with parchment.

7. 7

   Cut each log into 20 slices. Roll each slice between your palms into a rope about 6 cm (2 1/2 in) long, thicker in the middle and tapered at the ends.

8. 8

   Bend each rope into a crescent and set it on the tray, 2 cm (1 in) apart. Keep the tips from getting too thin, or they will burn.

9. 9

   Bake one tray at a time on the middle rack until the tips just begin to turn golden, 10-12 min.

10. 10

    Let the cookies sit on the tray for 5 min until firm enough to lift. They stay fragile.

11. 11

    Roll them gently in the vanilla sugar while still warm. Once fully cool, dust with a little more sugar from the jar and store in a tin.

Imported from dirndlkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.