Vanilla Crescent

The Vanilla Crescent Recipe Preparation time: about 70 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 60 pieces

For the dough:
200 g wheat flour
* 1 tsp Dr. Oetker Backin
* 100g sugar
* 1 package Dr. Oetker vanilla sugar
* 2 egg yolks (size M) * 170 g butter or margarine
* 100 g peeled, acc. Almonds

For dusting:
50g caster sugar
* 1 package Dr. Oetker vanilla sugar

mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough.

Put the dough into 2 portions. Each portion of dough in cling film wrapped for a while in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

A portion of dough into finger shapes cut thick rolls and about 6 cm long pieces. The pieces at the ends of roll slightly thinner. The roles individually on baking sheet (greased, lined with baking paper) and set to form crescents.

process, the second portion of dough in the same manner. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The Vanilla Bake about 10 minutes per baking sheet .

to dusting the powdered sugar with the vanilla sugar in a small bowl.

The vanilla with baking paper on baking sheets pull on cake racks. Sprinkle the powdered sugar mixture with warm vanilla and let cool.

Vanilla Crescent Recipe
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