Vanilla Crescents
- Level: Easy
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 89
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 22
- Sodium
- 9
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
1 cup (110 grams) all-purpose flour
1/2 cup (40 grams) hazelnut flour
Pinch fine salt
7 tablespoons (100 grams) unsalted butter, softened
3 tablespoons (40 grams) granulated sugar
1 vanilla bean
1 large egg yolk
Confectioners' sugar, for dusting
Directions
- In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
- Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.