German vanilla crescent biscuits Rezept zurück zur RezeptübersichtZutaten für 6 Personen
Zubereitungszeit: 35 Minuten
|250 g||wheat flour|
|180 g||soft butter|
|50 g||almond flour|
|4 TL||vanilla almond spice oil|
|1 TL||powdered sugar|
|2 Päckchen||vanilla sugar|
For classic German Vanillekipferl, finely ground the almonds in a blender and work into a smooth dough with wheat flour, butter, sugar and almond spice oil. Wrap in saran wrap and put in the fridge for 30 minutes. Preheat the oven to 175 °C fan. Form crescents of the desired size (length of 4-5 cm) and distribute on a baking tray with parchment paper. Leave some space between the biscuits. Bake for around 20 minutes until golden yellow.
Allow the biscuits to cool. In the meantime, mix vanilla sugar and powdered sugar in a large bowl and roll the slightly warm crescents in the sugar mix - be careful, the crescents are very delicate. You can also sprinkle the biscuits with the sugar mix instead.
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