Crispy Crescent Cookies
Crispy crescent-shaped cookies made with almond flour and corn flour, dusted with powdered sugar and melt-in-your-mouth tender.
Ingredients
Butter (softened at room temperature)
250g
Powdered sugar
90g
Salt
1/8 tsp
Vanilla oil
a pinch
Egg yolks
2
Milk
2 tbsp
Cake flour (sifted)
200g
Almond flour (sifted)
100g
Cornstarch (sifted)
50g
Bread flour (for dusting)
to taste
Butter (for baking tray)
to taste
Powdered sugar (for decoration)
to taste
Instructions
1
Whip the butter
Place the butter in a mixing bowl and whip thoroughly with a whisk until smooth and creamy.
2
Add sugar, salt, and vanilla oil
Add the powdered sugar and salt and mix, then add the vanilla oil and stir until combined.
3
Add the egg yolks and milk
Add the egg mixture in 2-3 slow additions, whisking thoroughly after each one until well combined. Preheat the oven to 170°C.
4
Add the dry ingredients
Sift in all the dry ingredients. Using a rubber spatula, lift from the bottom in different directions, folding in large cutting motions until no powder is visible.
5
Shape and bake
Spread parchment paper on the work surface. Dust the work surface and your hands with bread flour, then pinch off about 1 tbsp of dough and roll it between your palms into a strip about 10 cm long. Bend both ends toward yourself to form a crescent shape and arrange on a baking tray. Bake in the oven at 170°C for 13-15 minutes.
6
Coat with powdered sugar
Place the powdered sugar for decoration on a flat tray. Put the hot baked cookies in and sift another layer of powdered sugar over them until they are fully coated. Once coated, transfer to a cooling rack to cool. Dust with a pinch of powdered sugar before serving.
