Vanilla Crescents
Nutritional values
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 3.03 g | (3 %) | ||
| Fat | 11.09 g | (10 %) | ||
| Carbohydrates | 18.77 g | (13 %) | ||
| Sugar added | 6.74 g | (27 %) | ||
| Roughage | 0.58 g | (2 %) |
| Vitamin A | 70.41 mg | (8,801 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.75 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 3.08 μg | (1 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 3.23 μg | (7 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 80.99 mg | (2 %) | ||
| Calcium | 25.95 mg | (3 %) | ||
| Magnesium | 14.29 mg | (5 %) | ||
| Iron | 0.71 mg | (5 %) | ||
| Zinc | 0.18 mg | (2 %) | ||
| Saturated fatty acids | 5.31 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 21.72 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 Vanilla bean
- 280 grams Pastry flour
- 100 grams blanched almonds (ground)
- 75 grams sugar
- 200 grams cold butter
- Pastry flour (for work surface)
- 60 grams powdered sugar (for dusting)
Preparation steps
Halve the vanilla beans lengthwise and scrape out seeds. Mix the flour with the almonds, sugar and butter (in small pieces) and add the vanilla seeds. Quickly knead to a smooth dough. Divide the dough into 4 portions and shape on a floured surface into rolls (2-3 cm diameter/approximately 3/4-1 inch). Wrap in plastic wrap and refrigerate at least 2 hours.
Preheat the oven to 160°C (approximately 325°F) convection. Line baking sheets with parchment paper.
Cut each roll into 15 approximately 1 cm (approximately 1/2-inch) thick slices. Shape into crescents and place them on the prepared sheets. Bake in the oven for about 12 minutes. Drag the parchment paper with the cookies from the baking sheets onto a wire rack. While still warm, sprinkle with powdered sugar. Let cool before serving.
