I make Vanilla Crescents every year and this year I tried out another recipe {click here for last year's version}. The ones today turned out fantastic - a big part is that I used real vanilla bean instead of vanilla sugar. It makes a huge difference...they do not look as beautiful as last year's {I just checked it out} but believe me when I say that they are delicious. Oh, and the house smells amazing...
Vanilla Crescents
10 Tbl Earth Balance {140 gr}
1/2 C Sugar {100 gr}
1 Vanilla Bean
2 Egg Yolks
1-1/2 C Flour - generous {200 gr}
1 C blanched almonds and/or cashews finely chopped {100 gr - I used almonds & cashews} - almond
meal
Sugar Crust
2 Tbl Sugar
4 Tbl Powdered Sugar
1/2 of {above} vanilla bean - vanilla scraped out.
1. Cream softened margarine in mixer, and slowly add the sugar;
2. Slice half of vanilla bean open and scrape vanilla out and add to the margarine/sugar mixture - blend;
3. Add the egg yolks and continue blending until fully incorporated;
4. Add flour, and nuts; blend well until it is all nicely incorporated into a dough;
5. Divide the dough into three parts. Roll each part out into a long roll; wrap into ceran wrap. Let
rest in fridge for at least an hour;
* Preheat oven to 360F
Here they are...from step 6 to finish :) |
into a crescent;
7. Bake for about 10 minutes {check frequently - they should remain light and not turn brown}
8. mix the sugar crust by combining 2 Tbl Sugar, 4 Tbl Powdered Sugar, and vanilla from the other
half of the vanilla bean;
9. let cookies cool down a tiny little bit, then carefully roll them in the sugar mixture, set them aside to cool down entirely before placing them into cookie tins.