Grandma's Vanillekipferl: This quick recipe is always a success - if you follow one tip
Created: 12/20/2021, 8:45 AM
By: Anne Tessin
Vanilla crescents are just delicious and this recipe is particularly easy.
© JB / Imago
Vanilla crescents are one of the most popular cookies and these are baked so quickly that you can top up your Christmas supply again and again.
Do you bake so many cookies in the run-up to Christmas because the supplies keep being plundered?
Then you are sure to be grateful for a recipe that is quick and easy to bake and still tastes really delicious.
These vanilla crescents are wonderfully juicy and always succeed if you
follow
a
simple trick
.
Quick recipe for vanilla crescents: ingredients
250 g flour
1 pinch of baking powder
125 g of sugar
2 packets of vanilla sugar
3 egg yolks
200 g butter (alternatively: margarine)
125 g ground almonds
Icing sugar for sprinkling - not for the dough
Fairy kisses are also delicious:
this is how you can easily
bake the delicious cookies with Toffifee core.
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Recipe for quick vanilla crescents: preparation
Preheat your oven to 180 degrees top / bottom heat and line two baking trays with baking paper.
Work the ingredients into a smooth kneading dough in the order shown.
Roll the dough into rolls as thick as a thumb and cut off pieces two centimeters long.
Roll these pieces into rolls about eight centimeters long, which are about thinner at the ends than in the middle, and form croissants out of them.
Place the vanilla crescents on a baking sheet lined with baking paper and bake them in sight for about ten minutes, as every oven bakes differently.
Tip:
If the vanilla crescents are slightly browned and still look a little too soft, they are perfect.
Let the finished vanilla crescents cool down, only then will they harden, and sprinkle them with powdered sugar.
Continue baking :
recipe for delicious angel eyes.
Do not leave the vanilla crescents in the oven too long because you think they are not quite through yet.
They really look a bit soft when they are warm.
If you then bake them longer, they will become hard and crumbly and are then only suitable for a vanilla croissant cream.
(ante)
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