Cuddly Vanilla Crescent

Working hours
60 Min.

Backing
10 Min.

Level
Medium

Ingredients:

STEINMETZ wheat type 550 or spelt type 630
210 g butter
100 g almonds, ground
80 g sugar
2 packages. vanilla sugar
1 package powdered sugar, to turn
2 packages vanilla sugar, to turn

1.

Preheat the oven to 175 °C. Mix the ingredients for the dough (i.e. everything except the powdered sugar and 2 of the 4 packets of vanilla sugar) well and knead. Then wrap the dough in foil and put it in the refrigerator for 30 minutes.

2.

In the meantime, sieve the powdered sugar into a large, sealable bowl and mix with two packets of vanilla sugar. The closable bowl is important because you can use any leftovers for the next portion of vanilla crescents.

3.

Let the croissants cool for about 3 minutes. Then place them in the prepared powdered sugar and vanilla sugar mixture and turn them over on all sides. If they are still too warm, they break very easily; if they are too cold, the powdered sugar does not stick well. It is best to try again and again whether they are already firm enough.

4.

Let the croissants cool for about 3 minutes. Then put them into the prepared powdered sugar and vanilla sugar mixture and turn them from all sides. If they are still too warm, they break very easily; if they are too cold, the powdered sugar does not stick well. It is best to try again and again whether they are already firm enough.

STEINMETZ baker's tip:

It is best to bake the trays individually, otherwise they cool down too much and you cannot turn them over. to the recipes

Visit us in social media

STEFAN STEINMETZ GmbH & Co. KG
Ludwig-Erhard-Str. 22 • 20459 Hamburg • 040 / 380 863 490 • mail@steinmetz.euwww.steinmetz-mehl.de

Copyright 2020 Steinmetz | AGB | Datenschutz | Impressum