Vanilla Crescent Cookies
Crispy, vanilla-flavored crescent cookies that can be enjoyed on their own or dipped in melted chocolate.
Ingredients
cake flour
150 g
almond flour
50 g
unsalted butter (cut into small pieces)
115 g
caster sugar
2 tbsp
vanilla extract
2 tsp
powdered sugar (for rolling)
125 g
Instructions
1
Prepare the dough
Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking sheet with parchment paper. Sift in the flour, add the butter and rub together until it resembles fine breadcrumbs. Add the vanilla extract, mix in the almond flour and caster sugar, and knead by hand into a soft dough.
2
Shape and bake
Divide the dough into small pieces and roll into logs about 1 cm thick and 5 cm long, then bend into crescent shapes. Bake in the oven for 20 minutes until pale golden.
3
Coat with sugar and store
Remove from the baking sheet and let cool, then roll in powdered sugar. Store in an airtight container for 5 to 7 days.
