Vanilla Crescent Cookies with Powdered Sugar
(0 votes)
(0 votes)
Health Score:
37 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
80
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 23 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Pastry flour
- 50 grams cornstarch
- 100 grams blanched, ground almonds
- 1 Vanilla bean (seeds)
- 120 grams sugar
- 250 grams cold butter
- powdered sugar (for dusting)
Preparation steps
1.
In a bowl, stir the flour with the cornstarch and finely ground almonds. Stir in the almonds and vanilla bean seeds. Cut the butter into cubes. Place on a work surface and add the cubed butter pieces. Use a pastry cutter or knife to cut the butter into the flour until crumbly. Use hands to knead into a smooth dough. Shape into 2 logs, wrap in plastic wrap and refrigerate for 1 hour.
2.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Slice the logs into equal pieces and shape to 5-6 cm (approximately 2-2 1/2 inch) crescents. Place on the baking sheet and bake until light golden, about 10 minutes.
3.
While still hot, roll the cookies in powdered sugar. Allow to cool completely before serving.
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