Finally it's pre-Christmas season again: Vanilla Crescents

Vanilla Crescents - a classic Christmas cookie

Finally it's pre-Christmas season again: Vanilla Crescents

November 24th, 2017 | bread & pastries

A German classic among the Christmas cookies. Vanilla crescents is a must on every plate of Christmas goodies. The crescents taste even better with homemade vanilla sugar. And it’s easy!

GOOD TO KNOW:

A delicate and high-fat cookie dough as this must be always well chilled, otherwise it could loose shape and melt during baking. Best is to take only batches of the dough from the refrigerator and briefly put in the refrigerator again before baking.

Vanilla Crescents

(Note: the dough must be refrigerated 2 hours)

200 g flour

80 g sugar

175 g cold butter flakes

2 egg yolks

100 g almonds, peeled & crushed

Mark from 1 vanilla bean

1 dash salt

knead all the ingredients with the dough hooks first, then with your hands quickly into a smooth dough, form two long rolls, wrap into plastic wrap and cool for at least 2 hours cut the rolls in 35 slices, shape each piece of dough into a small roll about 5 cm long, tapering at the ends, turn to a croissant shape and put on a tray lined with baking paper Bake 15 minutes at 180 ° C (the crescents are to remain bright)

5 tsp Bourbon vanilla sugar

sugar the crescents still warm with vanilla sugar

And that's how the wife of the captain does it

Vanilla sugar can be made easily on your own from the scratched out pods. I put them in a jar with sugar, the sugar takes the vanilla aroma very quickly. For those who like it more intense, fill the sugar and the dried pod in a hacker until both are quite fine. By the way, this vanilla sugar adds a perfect flavor to savory dishes as well! Try it!

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February 13th, 2020 | side dishes

Fried polenta slices

Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!