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German Vanilla Crescent Cookies Recipe

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 100 cookies (appx.)
Course: Dessert
Cuisine: German

Ingredients

  • 10 oz. Flour (280g)
  • 7.4 oz. Cold butter (210g)
  • 2.4 oz. Sugar (70g)
  • 3.5 oz. Ground almonds (100g)
  • 10 Tbsp powdered sugar
  • 2 Tbsp vanilla sugar

Instructions

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  1. Preheat the oven to 345° F (175° C).
  2. Sift the flour into a medium-sized bowl through a sieve. Set aside.
  3. Cut the cold butter into smaller pieces and add the the flour. Massage the flour into the butter until the dough reaches a flaky and crumbly consistency.
  4. Add ground almonds and sugar to the dough. Mix well forming the dough into one big chunk.
  5. Take a handful of the dough and roll it out into a long sausage. Cut the sausage into small, 1/2in-long pieces. Roll each piece into a small ball, the ball into a small log, and shape the log into a crescent shaped cookie.
  6. Bake on a parchment-lined cookie sheet for 15-20 minutes.
  7. Meanwhile, combine the powdered sugar and vanilla sugar together and mix well (they can also be sifted together through a sieve).
  8. Once the cookies are done baking, roll the still-hot cookies in the powdered sugar mixture until they are well covered. Set onto a plate to cool.
  9. Enjoy!

Notes

  • - Store the cookies in an air-tight container (like a cookie tin) in a cool, dry place and they will keep for up to four weeks.
  • - Store the cookies in an air-tight container (like a cookie tin) in a cool, dry place and they will keep for up to four weeks.
  • - The number of cookies will vary depending on how big you make the individual cookie.
  • - Use hulled ground almonds if you want them to be fully white in color. Ground almonds with skins (as seen above) work well too.