Preparation : 15 min | Resting : 30 min |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 0 rates |
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Programmes
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accessories
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250 | g flour |
200 | g softened butter, unsalted |
100 | g almond meal |
60 | g caster sugar |
2 | tblsp vanilla-flavoured sugar |
Vanilla-flavoured icing sugar | |
150 | g caster sugar |
1 | vanilla bean |
Vanilla crescents | |
1 | Place biscuit ingredients in bowl and run BREAD/BRIOCHE programme. |
2 | Cover mixture with plastic film and refrigerate for 30 minutes. Preheat oven to 175°C. |
3 | Remove mixture from refrigerator and shape into a roll 3 cm in diameter and 30 cm long. Cut into 1 cm pieces and shape into crescents. |
4 | Bake vanilla crescents for 18 minutes at 175°C. |
5 | After removing from oven, let biscuits cool for a few minutes. Then, while still warm, toss in vanilla-flavoured icing sugar. |
Vanilla-flavoured icing sugar | |
1 | Putt icing sugar and whole vanilla bean in bowl and run EXPERT Programme 1 minute/speed 18 (without heating) to make vanilla-flavoured icing sugar. |