Walnut Crescent Cookies from Pozsony from Kaffeehaus: Exquisite Desserts from the Classic Cafes of V

Ingredients

• 1 large egg yolk beaten with 1 teaspoon water, for glaze
• ⅓ cup brewed coffee
• ¼ cup granulated sugar
• 2 cups coarsely chopped walnuts
• 1 teaspoon active dry yeast
• Confectioners’ sugar, for serving
• 1 cup (2 sticks) unsalted butter, at cool room temperature
• 2 large eggs, at room temperature
• ½ cup warm milk (105° to 115°F)
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 3½ cups all-purpose flour, as needed
• ½ teaspoon salt