Vanilla Crescents Recipe in Two Variants

Vanilla crescents
Vanilla crescent Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

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!

1. Recipe Vanilla Crescents

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

Vanilla Crescents

Baked, photographed and written down by chef Thomas Sixt.

Servings 50
Calories 518
Total Time 75 Min.

Simple baking guide for making vanilla crescents yourself.

Rate Now!

5.00 from 412 ratings

Vanilla crescents
Vanilla crescent Recipe Image © Thomas Sixt

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

Prepare ingredients

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

Knead dough

Quickly knead the ingredients for the dough.

Knead the vanilla croissant batter
Knead the vanilla croissant dough

Form dough

Form a dough ball.

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

Dough resting

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

Form 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 baking tray

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

Baked vanilla croissants
Baked vanilla crescents

Bake

Bake the biscuits in the oven for about 15 minutes.

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

Turn in 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
Vanilla crescents baked and with powdered sugar

Serve

After complete cooling, the biscuits can be packaged.

Enjoy!

2. Nutritional Values

3. Tips for Perfect 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 had a nibble yet? Where’s the rest of the vanilla crescents? © Thomas Sixt Food Photographer

4. Vegan Vanilla Crescents Variant

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

5. Secrets About Baking Vanilla Crescents

Can you fall in love with shock? The answer is: yes, into these vanilla croissants!

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.

Vanilla crescents baked and with powdered sugar
Beware of cookie thieves: Finest vanilla crescents freshly baked let sweet tooth weaken 😉 © Thomas Sixt Food Photographer
Pulp from a vanilla pod
The pulp is scraped from vanilla pod. © Thomas Sixt Food Photographer

6. 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!

7. Further Recommendations

Comments, Cooking Questions and Answers

5.00 from 412 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!