Half-moon Pastries

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Half-moon Pastries
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
179
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie179 kcal(9 %)
Protein2.66 g(3 %)
Fat11.63 g(10 %)
Carbohydrates16.6 g(11 %)
Sugar added3.38 g(14 %)
Roughage0.6 g(2 %)
Vitamin A80.02 mg(10,003 %)
Vitamin D0 μg(0 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.29 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate29.23 μg(10 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.01 mg(0 %)
Potassium19.71 mg(0 %)
Calcium16.7 mg(2 %)
Magnesium15.82 mg(5 %)
Iron0.92 mg(6 %)
Zinc0.12 mg(2 %)
Saturated fatty acids5.98 g
Cholesterol24.68 mg

Ingredients

for
60
Ingredients
2 Vanilla bean
2 ½ cups all-purpose flour
¾ cup Almond flour
0.333 cup sugar
1 cup butter
How healthy are the main ingredients?
sugar
Preparation

Kitchen utensils

1 Tablespoon, 1 Whisk, 1 große Bowl, 1 Small bowl, 1 Large knife, 1 Cutting board, 1 Sieve, 1 Salad spinner, 1 Melon baller

Preparation steps

1.
Split the vanilla pods in half lengthwise and scrape out the paste.
2.
Mix the flour with the almonds, sugar, butter and vanilla paste to a dough and knead until smooth.
3.
Divide the dough into 4 and shape each into a roll about 2 cm|1" in diameter. Wrap in cling film and chill for 2 hours.
4.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
5.
Slice each roll of dough into 15 x 1 cm thick slices. Shape into crescents and place on the baking trays.
6.
Bake for about 12 minutes until pale golden. Sift a thick layer of icing sugar over the crescents, while still warm. Leave to cool.