Reply
Vanilla Crescent Cookies Recipe In Two Variants
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
At this point I will show you my vanilla crescent recipe.
I love the Advent season!
When the wind is blowing cold outside and I can bake delicious biscuits for the family in the warm oven inside.
This is pure pre-Christmas joy.
When the delicate scent of the delicious pastries fills the room, the first curious people come running into your bakery and want to snack – who can blame them?
But we’re not quite there yet… That’s why we two master bakers want to start baking now.
I wish you a lot of fun and good luck!
Table of Contents
1. Recipe Vanilla Crescents
Now we want to bake fine! Step-by-step photos will help you prepare.
Vanilla crescents
Baked, photographed and written down by chef Thomas Sixt.
Servings 50
Calories 59
Preparation Time 15 Min.
Cook Time 0 Min.
Total Time 75 Min.
Simple instructions for baking vanilla crescents yourself.
Ingredients
For the dough | ||
200 | g | butter (vegan: margarine) |
100 | g | almond flour |
250 | g | flour (or gluten free flour) |
For turning and dusting | ||
6 | EL | Icing sugar / powdered sugar |
For the dough | ||
1 | Piece | vanilla beans |
For turning and dusting | ||
2 | Pack | vanilla sugar |
For the dough | ||
1 | Pinches | primal salt |
Instruction
Preparation step 1
Provide ingredients
Prepare the ingredients for the dough in the kitchen.
Preparation step 2
Vanilla bean
Flatten or flatten the vanilla pod with the back of a knife.
Preparation step 3
Halve vanilla bean
Halve the vanilla bean with a sharp knife.
Preparation step 4
Vanilla pulp
Scoop out the pulp of the vanilla bean.
Preparation step 5
Sift flour
Sift the flour into a large baking bowl.
Preparation step 6
Powdered sugar
Sift the icing sugar into the flour in the bowl.
Preparation step 7
Prepare dough ingredients
Add the ground almonds to the remaining sifted ingredients in the bowl.
Preparation step 8
Add butter
Add the softened butter to the dough ingredients.
Preparation step 9
Add salt
Add some salt to the dough ingredients.
Preparation step 10
Add vanilla pulp
Add the vanilla pulp to the dough ingredients.
Preparation step 11
Stir dough
Mix the dough ingredients with the hand mixer, kneading attachments.
Preparation step 12
Batter control
The mixed dough forms small, fine lumps.
Preparation step 13
Knead dough
Continue kneading the dough with your hands.
Preparation step 14
Shape dough
Form a ball of dough.
Preparation step 15
Wrap dough
Place the smooth dough on cling film.
Preparation step 16
Dough rest
Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
Preheat the oven to 175°C hot air.
Preparation step 17
Dough rolls
Form several even rolls of dough from the dough.
Preparation step 18
Portion dough
Cut even slices from the rolls of dough and divide the dough into portions.
Preparation step 19
Shape rolls
Form the dough portions into oblong sausages.
Preparation step 20
Form crescents
Shape the sausages into crescents.
Preparation step 21
Shape tips
You can make the croissants more rounded or more pointed.
Preparation step 22
Bake Crescents
Cover the baking tray with baking paper and place the raw croissants on it.
Put the croissants in the oven and bake for about 13-15 minutes at 170°C.
Preparation step 23
Sift powdered sugar
Finely sift the icing sugar into a wide bowl to roll the croissants.
Preparation step 24
Remove Crescents
Take the baked croissants out of the oven.
Preparation step 25
Sugaring Kipferl
Place the hot croissants in the icing sugar and roll.
Preparation step 26
Cool Kipferl
Place the croissants on paper to cool.
Preparation step 27
Pack Kipferl
After cooling down, pack the croissants in tins and place several layers of paper.
Preparation step 28
Serve
Serve the vanilla crescents as needed.
I wish you a merry Christmas time.
Video
Courses
Cousine
Keyword
2. Nutritional Information
3. Tips For Perfect Vanilla Crescent
My five most important tips for your perfect Kipferl:
- Be sure to use fresh vanilla for the batter!
Vanilla sugar is practical, but the fine aroma from the pulp of the vanilla pod beats the industrial product by far.
You can even put the scraped pods in a sugar bowl with fine sugar and “harvest” homemade vanilla sugar after a few days. - Eggs are not required.
It is a shortcrust pastry that can do without eggs.
If you like eggs, use only the yolk. - Sift the flour for the preparation.
Yes, please sift the flour…
What we sometimes save on when making cakes is essential for the cookie crescents!
This is the only way to achieve the fine consistency of the dough. - Leave the dough wrapped in cling film in the fridge for at least one hour.
Top confectioners and star chefs leave the biscuit dough in the refrigerator for 24 hours or more to improve the taste. - After baking, roll the croissants in the icing sugar/vanilla sugar mixture while they are still lukewarm.
In this way, the icing sugar adheres optimally.
4. Variant Vegan Vanilla Crescents
I bake my croissants in the traditional way. That’s why I don’t want to withhold the vegan version from you.
Here is the modification of the list of ingredients for you (amount for about 40 biscuits):
For the dough
- 160 grams of flour
- 40 grams of sugar
- 1 vanilla bean, the marrow
- 100g margarine
- 60g finely ground almonds
- 5-7 tbsp soy milk or oat milk – check batter consistency, batter should be hard to tear
- 1 pinch of salt
For pollination
- 3 tbsp powdered sugar
- 2 packets of vanilla sugar
5. Baking Secrets For Vanilla Crescents
First of all, I would like to ask you a question 🙂 Can you fall in love instantly? The answer is yes, in these vanilla crescents!
What makes these tender vanilla croissants so irresistible?
Vanilla , ground almonds , flour , butter , sugar and a little salt make up the incredibly delicious mixture.
A good 100 years ago, some of the ingredients mentioned were difficult to obtain and expensive.
Vanilla pods were almost weighed in gold.
Only nobles and nobles could afford the luxury of such biscuits.
Nowadays we are luckier and everything is wonderfully available for us in the supermarket.
A piece of Christmas too, right?
Digression on vanilla – our main ingredient:
Our Vanilla feel-good spice comes from the pulp of the fermented pods of the Vanilla orchid genus.
Originally, the spice vanilla comes from Mexico and Central America.
Vanilla is now also grown in other places.
The Bourbon vanilla from Réunion – formerly Île Bourbon – is well known.
Vanilla crescents, popular biscuits at Christmas time, are also a delicious tea biscuit all year round!
Baking recommendation from chef Thomas Sixt
6. The Best Way To Store Homemade Vanilla Crescents
I prefer to store my biscuits in a cookie jar made of tin (glass or ceramic also works), which I line with baking paper .
Place a piece of paper between each layer of croissants . That way the cookies don’t get soggy.
Hide the tin with the vanilla crescents really well… once the pack has discovered the loot, you have to bake it fresh!
7. Other Recommendations
Nut Cookies Recipe
Christmas Cookie Recipe
Cinnamon Cookies Recipe
Traditional Gingerbread Recipe
Gingerbread Spice Recipe
Christmas Cake Recipe
Chocolate Crossies Recipe with Variations
Chocolate Mountains Recipe – German Granatsplitter
Coconut Macaroons Recipe
Christmas Cookies Recipe for Classic Biscuits with Shortcrust Pastry
Rum Balls Recipe two Variations
Coconut Balls Recipe in 3 Variations
Angels Eyes Recipe, Heavenly Biscuits Made Easy
Oat Biscuits Recipe
Prepare Christmas Tart with Cookie Dough, Recipe with Video!
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hi Berry,
Thanks for the positive Cookie Feedback!
Greetings Thomas
Hello Thomas,
we chose your baking recipe for our baking together and spent a whole afternoon with it.
The cookies turned out very well, shaping the moons takes some patience.
Overall we are super satisfied and happy to have full cookie jars!
Greetings from Mary, Lilu and Mera – the girls baking gang 🙂
Hi Gang 🙂
a very nice feedback! thank you very much greetings Thomas
Hi Thomas,
This is 🙂 Great recipe. I love your photos and blog.
I baked my cookies last week. Unfortunately, they were eaten up very quickly.
Today I'm going to make a few more.
Greetings Shenna
Hello 🙂
thanks for your feedback, nice to read, I have also to go to the bakery again, the cookies just taste too good…
I wish you the best of luck!
Kind regards Thomas
Hello Thomas!
Fine and Excellent! For the first time they worked for me!!!
Thanks for the recipe 🙂 Greetings Erik
Hello Erik, thank you, I was happy about your message! Kind regards Thomas
Hey Thomas,
Its a great baking instructions for fine cookies and the photos look delicious, thank you very much for this great tutorial!
Hello Luu,
🙂
thanks for your confirmation and nice line!
Have fun and a good time 🙂
Kind regards Thomas
Hi Chef Thomas Sixt!
Love your Blog! It´s culinary heaven 🙂
For me the best recipe I found!
Tried a few, I'll stick with yours!
Great taste, great consistency – for me the perfect recipe!
In addition, the dough is very easy to work with.
I also chilled it for 24 hours. Thanks! Su
Hello Su,
Great to read from you 🙂
thank you for your nice Feedback.
This makes me happy! I wish you continued success with the Vanillekipferl 🙂
Greetings Thomas
Hi Thomas!
I love this wonderful photos from your kitchen!
This is a very good guide and made me happy.
I misplaced my baking book and now I started with a new one.
Love to write the good things in a book for the kitchen.
the self-baked cookies according to your recipe tasted great.
***** Recommendation… THX
Hi Melly,
THX for this great Feedback.
I hope your older cookbook will find the way back to you 🙂
Greetings Thomas
Hi Thomas!
Great blog and perfect presentation!
I tried your instructions yesterday and baked the small cookies.
From preparing the dough to baking and the sugar bath, everything worked out great.
Turned out delicious 🙂
Stars **** for you and THX
Hi!
Perfect, great 🙂
Thank you for your praise and feedback.
That makes me happy!
Greetings Thomas
Hi Chef Thomas,
Thanks for this great guide to perfect cookies!
Mine are already in the cookie jar 😍😘😄
Must be Carefully with kids because they like your cookies!
BR Stell
Hi Stell!
Great to read from you!
Thank you for your compliment… I'm glad 🙂
I wish you lots of fun baking cookies again!
Greetings Thomas
Hi Thomas,
Your food blog is really successful!
I like your recipes and the photos.
My husband is a total vanilla crescent fan and I bake them every two months throughout the year.
I've already tried quite a few recipes. Yours turned out particularly well and the cute bows are extra good.
The last cookies have just been used up and I'm going to bake new ones this weekend.
Thanks for the recipe!
Greetings Luciana
Hi Luciana!
For me, vanilla crescents are the perfect tea cookies.
I also bake the cookies several times a year and not only at Christmas.
It is a great pleasure for me when the recipe is well received.
Kind regards Thomas
P.S. Wish you continued success in baking°!
Hi Thomas!
These are pretty great cookies and they taste like my grandmother made them.
The family recipe has unfortunately disappeared and I have searched for a new one.
The cookies turned out quite fine.
Thank you so much for this!