Crescent butter biscuits

    (33)
    1 hour 40 min

    These delicious Christmas biscuits are perfect anytime of the year. Almond-enriched biscuits are rolled in vanilla sugar and served. Enjoy with a big mug of tea.


    18 people made this

    Ingredients
    Makes: 100 crescent biscuits

    • For the biscuits
    • 300g plain flour
    • 125g caster sugar
    • 150g ground almonds
    • 250g butter
    • 3 egg yolks
    • For rolling
    • vanilla sugar, as needed

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Combine the flour, caster sugar and almonds. Rub in butter, then add egg yolks and work into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour.
    2. Preheat the oven to 180 C / Gas 4.
    3. Roll biscuit dough into snakes. Cut into 5cm lengths and shape each length into a crescent. Place on a baking tray lined with parchment.
    4. Bake in preheated oven for 10-15 minutes or until lightly golden.
    5. Immediately roll the crescents in vanilla sugar whilst hot. Set aside to cool.

    Video

    Crescent butter biscuits
    Crescent butter biscuits
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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (3)

    bsauermann
    3

    Delish!  -  14 Dec 2010

    by
    2

    I grew up eating and making Vanillekipferl and absolutely loved them. I used store bought Vanillea sugar (you can get them in German specialty stores). The dough is coarse, but that's how it is meant to be, so it takes a little bit of practice to roll out the long strands and then shape them. The final cookies are pretty fragile as well, but they melt in your mouths!!! the original German recipe (in metric, but if you have a scale, no problem) asks for 300 g flour, 250 g butter, 125 g sugar, 150 g almond flour (ideally the white one, Costco sells it) and the 3 egg yolks.  -  06 Dec 2015  (Review from Allrecipes US | Canada)

    by
    0

    I took this recipe from the magazine. Vanilla sugar was a pain to make, getting the little seeds out of vanilla beans. The dough was rather tasteless, so I added a touch of almond extract, which made them better. Cookies broke when making crescent shape - on the last roll I just sliced them, turned out ok. And wait at least 5 minutes to cool on the pan - any earlier and the cookie breaks. Won't make these again.  -  28 Nov 2015  (Review from Allrecipes US | Canada)

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