• 250 g flour + some flour for the work surface
• 190 g soft butter
• 120 g ground almonds
• 90 g sugar
• 50 g icing sugar
• 2 sachets vanilla sugar

Vanilla crescents

Makes 60 / 2 baking trays
Preparation time: 40 min. + cooling time


1. Sieve the flour into a bowl, add the butter, ground almonds and sugar and knead quickly with your hands until the dough is homogeneous, making sure that the dough is only kneaded as long as necessary, otherwise it will be difficult to work with. Form the dough into two same-sized rolls, wrap each roll in cling film and chill for 1 hour.

2. Pre-heat the oven to 170 °C (top/bottom heat). Remove the rolls from the fridge and divide each one into 30 pieces of about the same size. Form each piece of dough between your hands into a 5 cm long roll with pointed ends. Shape the roll into a croissant and place it on a baking tray lined with baking paper. Proceed in the same way with the other pieces of dough and place them next to each other on two prepared trays, leaving some space between them.

3. Place the trays one after the other in the hot oven on the second shelf from below for about 15 minutes until the crescents begin to take on some colour. Make sure they do not get too dark.

4. Take the baked crescents out of the oven and wait 3 minutes. Put the icing sugar and vanilla sugar on a wide plate and mix. Carefully lift the crescents off the tray and place them face down in the sugar mixture. Then put onto a cooling rack to cool. Store the cooled crescents in an airtight container.