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Vanilla crescents

Vanilla crescents


1 vanilla bean

250 g flour

200 g soft butter

100 g ground almonds

70g powdered sugar

To pollinate:

3 tbsp vanilla sugar

5 tbsp powdered sugar


Cut the vanilla pod lengthways and scrape out the pulp with the tip of a knife. Knead vanilla with flour, butter, almonds and powdered sugar into a dough. Wrap in cling film and let rest in the fridge for about an hour.

Separate walnut-sized pieces from the dough, roll them between the palms of your hands and shape them into croissants.

Place crescents on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees on the middle shelf for 10 to 15 minutes.

Mix vanilla and powdered sugar, toss warm crescents in them – and enjoy.

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