1× Recipe
Ingredients
Tap to tick offDough
- 375 Grams All Purpose Flour
- 185 Grams White Sugar
1 cup - 300 Grams Unsalted Butter
1.5 cups - 2 Vanilla Sugar
packets (approx 3 tsp) - 4 Egg Yolks
- 200 Grams Almond Flour
can reduce to 100g almond flour, 100g all purpose flour if desired - 1 Tsp Baking Powder
Topping
- 1 Sprinkle Icing Sugar
Method
In a bowl
- 375 Grams All Purpose Flour
- 185 Grams White Sugar
1 cup - 300 Grams Unsalted Butter
1.5 cups - 2 Vanilla Sugar
packets (approx 3 tsp) - 4 Egg Yolks
- 200 Grams Almond Flour
can reduce to 100g almond flour, 100g all purpose flour if desired - 1 Tsp Baking Powder
1
In a bowl, mix all ingredients together by hand. Knead until dough comes together, being careful not to over-work. The dough will be fairly dry and flaky.
Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
2
Preheat the oven to 350ºF.
Cut off pieces of the chilled dough to shape them into crescents. Place the cookies on a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 10-12 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
Using a sieve
- 1 Sprinkle Icing Sugar
3
While the cookies are warm, use a sifter to heavily dust cookies with the icing sugar. Once cooled, store in a cookie tin or airtight container.