Vanilla Crescents with Poppy Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 2.51 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14.03 g | (9 %) | ||
| Sugar added | 4.16 g | (17 %) | ||
| Roughage | 0.48 g | (2 %) |
| Vitamin A | 65.35 mg | (8,169 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.62 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 2.57 μg | (1 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Biotin | 2.67 μg | (6 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 67.04 mg | (2 %) | ||
| Calcium | 21.64 mg | (2 %) | ||
| Magnesium | 11.81 mg | (4 %) | ||
| Iron | 0.58 mg | (4 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Cholesterol | 20.16 mg |
Ingredients
- Ingredients
- 2 Vanilla bean
- 280 grams Pastry flour
- 100 grams ground almonds (blanched)
- 100 grams fine sugar
- 225 grams cold butter
- Pastry flour (for working)
- ground Poppy seeds (for coating)
- Orange sugar (for dusting)
Preparation steps
Halve the vanilla pods lengthwise and scrape the marrow out. Mix the flour with the almonds, vanilla and sugar in a bowl and add the butter in small pieces.
Bring everything together with your hands until crumbly. Then knead into a smooth dough and shape into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Divide the dough into 4 portions and shape into rolls with a 2-3 cm diameter (approximately 3/4 - 1 inch) on a floured surface.
Preheat the oven to 180°C (approximately 350ºF) and line 2 baking sheets with parchment paper.
Cut the rolls into 1 cm slices (approximately 1/4 inch) and roll into finger-thick noodles, making the ends slightly narrower. Then shape into small crescents.
Place on the prepared sheets and bake for about 12 minutes until golden brown.
Mix the orange sugar and poppy seeds on a plate and while the crescents are still warm, roll them in it. Cool on a wire rack before serving.
