Traditional Vanilla Crescent Cookies – The Secret Lies in the Self-Ground Flour. - Salzburger Getreidemühlen
Buttery-tender vanilla crescents are best made with freshly ground flour: more aroma, perfect texture, true tradition – straight from your kitchen.
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Cooking tools:
- Grain mill
- Kitchen scale
- Mixing bowl
- Bench scraper
- Sifter
- Aluminum foil
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Screw-top jar
- Tin box
Ingredients
- 280 g freshly ground wheat flour (fine type) or spelt flour
- 100 g finely ground almonds or hazelnuts
- 90 g sugar (fine)
- 1 packet of vanilla sugar or the seeds of a vanilla pod
- 200 g cold butter, cubed
- A pinch of salt
- For rolling: 60 g powdered sugar + 1 packet of vanilla sugar
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