Vanilla Crescents Recipe in two Variants, as of Grandma and Vegan

Vanilla crescents
Finest vanilla crescent with icing sugar

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

At this point show you my Vanilla Crescents recipe. Today: Bake the finest vanilla crescents yourself. I love the Advent season! When the wind is blowing cold outside and I can bake fine biscuits for the family in the warm oven inside. This is pure pre-Christmas joy. Vanilla croissants as popular Christmas biscuits are also a fine tea biscuit all year round! When the delicate scent of the delicious biscuit particles fills the room, the first curious people come to your bakery and want to eat – who can blame them? But we are not ready yet… That’s why we two master bakers want to start baking now. I wish you lots of fun and good luck!
Oatcakes on glass plate
Crispy, tender oat biscuits
I’ll show you my recipe for crispy, tender oat biscuits elsewhere. © Thomas Sixt Food Photographer

1. Baking Vanilla Crescents yourself

Can you fall in love with shock? The answer is: yes, into these vanilla croissants!
Vanilla crescents baked and with powdered sugar
Beware of cookie thieves: the finest vanilla crescents freshly baked make those with a sweet tooth weak;)
Beware of cookie thieves: Finest vanilla crescents freshly baked let sweet tooth weaken 😉 © Thomas Sixt Food Photographer What makes these tender vanilla crescents so irresistible? Vanilla, ground almonds, flour, butter, sugar and some salt make this incredibly delicious mixture. A good 100 years ago, the ingredients mentioned were sometimes difficult to obtain and expensive. So vanilla beans were almost weighed in gold. Only fine gentlemen and nobles could afford the luxury of such biscuits. Nowadays we have more luck and everything is wonderfully available in the supermarket for us. Also a piece of Christmas, right? Excursus on vanilla – our main ingredient: Our feel-good spice vanilla comes from the pulp of the fermented pods of the orchid genus Vanilla. The spice vanilla originally comes from Mexico or Central America. In the meantime, vanilla is also cultivated in other places. The Bourbon vanilla is known from Réunion – formerly Île Bourbon.
Pulp from a vanilla pod
The pulp is scraped from vanilla pods
The pulp is scraped from vanilla pod. © Thomas Sixt Food Photographer
Everyone likes the essence of vanilla crescents!
My five most important tips for your perfect biscuits:
  1. Be sure to use fresh vanilla for the dough! Vanilla sugar is practical, but the fine aroma of the marrow of vanilla beans beats the industrial product by far. You can even put the scraped pods in a sugar bowl with fine sugar and “harvest” it after a few days of homemade vanilla sugar.
  2. Eggs are not required. It’s a shortcrust pastry that doesn’t need eggs. If you like eggs, use only the egg yolk.
  3. Sieve the flour for preparation. Yes, please sieve the flour… What we sometimes save when preparing cakes is indispensable for the biscuit crescents! This is the only way to achieve the fine consistency of the dough.
  4. Let the dough mature in the refrigerator for at least one hour, wrapped in cling film. Top confectioners and star chefs leave the biscuit dough in the refrigerator for 24 hours or longer to improve flavour formation.
  5. After baking, turn the biscuits lukewarm in the icing sugar-vanilla sugar mixture. In this way, the icing sugar adheres optimally.
Vanilla crescents on a glass plate
Has anyone eaten there yet? Where's the rest of the vanilla croissants?
Has anyone had a nibble yet? Where’s the rest of the vanilla crescents? © Thomas Sixt Food Photographer

2. Variant vegan Vanilla Crescents

I bake my crescents traditionally like down in the recipe. That’s why I don’t want to withhold the vegan version from you. Here follows the modification of the list of ingredients for you (quantity for approx. 40 biscuits): For the dough For dusting

3. Store Vanilla Crescents

I prefer to store my biscuits in a tin can (glass or ceramic is also possible), which I cover with baking paper. Put a paper between each layer of biscuits. So the biscuits do not soften. Hide the box with the vanilla croissants really well… once the pack has discovered the prey, you have to bake fresh!

4. This Way to the Baking Recipe!

Now let’s bake it up nice! Step by step photos will help you with the preparation.

Vanilla Crescents

Bake tender vanilla crescents. Step by step instructions from professional chef Thomas Sixt.

Servings 50 Pieces
Calories 518
Total Time 75 Min.
Vanilla crescents recipe to prepare a fine and popular Christmas cookies traditional or vegan. With step by step instructions you can conjure up delicate biscuits.

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Vanilla crescents
Finest vanilla crescent with icing sugar

Preparation Time

30 Min.

Cook Time

15 Min.

Ingredients

For the Dough

200 g soft butter (vegan variant: magarine)
100 g ground almonds
250 g Flour (or gluten-free flour)
90 g Icing sugar / powdered sugar
1 pc vanilla pod, the vanilla pulp
1 sachet vanilla sugar
1 pinch Salt

For Dusting

6 tbs Icing sugar / powdered sugar
2 sachets vanilla sugar

Instruction

Halve the vanilla pod
Halve the vanilla pod for vanilla croissants

Sift the flour first. Place the flour, grated almonds, sugar, vanilla sugar, soft butter and a pinch of salt in a mixing bowl. Cut the vanilla pod in half with a sharp knife. Scratch out the pulp and add to the dough.

Dough for vanilla croissants
Prepare the vanilla croissant batter

Quickly knead the ingredients for the dough.

Knead the vanilla croissant batter
Knead the vanilla croissant dough

Form a dough ball.

Pastry in foil
Wrap the dough for the vanilla croissants in cling film and place in the refrigerator

Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 175° C hot air.

Shape the vanilla crescents
Shapes of the vanilla croissants in crescents

After 30 minutes form a large dough roll from the dough. Cut off 1-1.5 cm thick slices. Using your hands, form small crescents from the individual slices.

Molded vanilla crescents
Molded vanilla crescents on baking sheet

Cover the baking tray with baking paper and place the raw biscuits on top.

Baked vanilla croissants
Baked vanilla croissants

Bake the biscuits in the oven for about 15 minutes.

Vanilla crescents in icing sugar
Roll the vanilla crescents in icing sugar

After baking, allow the crescents to cool for approx. 10 minutes. Then turn the still lukewarm biscuits in icing sugar with vanilla sugar bath.

Vanilla crescents baked and with powdered sugar

After complete cooling, the biscuits can be packaged. Enjoy!

5. Calories and Nutritional Values

6. Further Recommendations

Oat Biscuits
Coconut Macaroon
Angels Eyes
Shell Splinters
Rum Balls
Coconut Balls
Christmas Cookies

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