Vanilla crescents - Desserts - Recipes - Recipes & Tips - Leimer Website

Ingredients

• Mix the almonds and breadcrumbs, fry in a pan without oil until golden brown, transfer to a bowl and leave to cool.
• Cream the butter with 70 g powdered sugar and 2 sachets of vanilla sugar using a hand mixer. Stir in the egg and salt. Add the almonds, breadcrumbs and flour and knead into a smooth dough.
• Press the dough flat, wrap in cling film and place in the fridge for at least 1 hour.
• Preheat the oven to 180°C top/bottom heat.
• Remove the shortcrust pastry from the fridge and knead in batches to form a smooth, malleable dough.
• Shape the dough into 13-15 mm thick rolls, cut into 5 cm long pieces and shape into croissants.
• Place the vanilla crescents on a baking tray lined with baking paper and bake on the middle shelf for 12-15 minutes.
• Layer between layers of greaseproof paper and store in a tin in a cool, dry place.