Sweet vanilla-scented vanilla crescents taste simply heavenly fine. They require few ingredients and are baked quickly. Only the shaping needs a little time and muse.
For the vegan version of the German-Austrian classic Vanillekipferl, replace the butter with coconut fat or margarine. And if you want to bake low carb or gluten-free vanilla crescents, you can replace the flour entirely with almond flour.
Have fun baking and enjoying!
Ingredients for approx. 40 vanilla crescents
Vanilla crescents: Step 1
Prepare the mise en place. Preheat the oven to 180 °C and line a baking tray with baking paper. Put all the ingredients except the icing sugar and the packet of vanilla sugar in a pastry bowl and mix with a food processor or your hands.
Vanilla crescents: Step 2
Take walnut-sized portions of the dough and roll out between your hands. Place on baking tray and shape into a half moon. Bake the croissants for 12 minutes until lightly browned around the edges.
Vanilla crescents: Step 3
Sieve the icing sugar into a bowl and mix with the vanilla sugar. Carefully turn the still lukewarm vanilla crescents in it so that they are completely covered with icing sugar.
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