Gluten-free | Grain-free
Delicious recipe from: C. Baumann
Ingredients: for approx. 50 pieces
- 1 vanilla pod
- 200 g butter, room temperature
- 90 g sugar
- 1 pinch of salt
- 2 egg yolks, size L
- 100 g ground almonds
- 240 g Ruut cassava flour
For rolling:
- 100 g sugar
- 1 vanilla sugar
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
- Slice the vanilla pod lengthways and scrape out the seeds. Mix the softened butter, vanilla seeds, sugar, pinch of salt, and egg yolks to form a creamy dough.
- Add the ground almonds and flour and knead everything into a firm dough. Wrap the dough in cling film and leave to rest in the refrigerator overnight.
- The next day, take the dough out of the refrigerator and cut it lengthwise into four to five equal pieces. Leave to stand for approx. 30 minutes so that it warms up a little. This makes it easier to work with.
- Cut the individual pieces into thin slices of equal size. Knead the individual pieces briefly in your hand until soft, then roll them between your hands and shape them into crescents.
- Preheat the oven to 190 degrees Celsius (upper/lower heat).
- Place the crescents on a baking sheet lined with parchment paper. Leave some space between them, as they will rise a little.
- Bake on the middle rack of the oven until light brown. This takes about 10 minutes – they burn easily, so check them frequently.
- In the meantime, slit open another vanilla pod, scrape out the seeds and mix with the 100 g sugar.
- Allow the finished vanilla crescent cookies to cool slightly. Carefully remove them from the baking paper and toss them in the vanilla sugar with a fork. It is important to do this at the right time. They should still be slightly warm, as this helps the sugar stick better. If they are still too warm, they will break very quickly.
- The vanilla crescent cookies will keep for a few weeks in an airtight container.
