baking recipeschristmas cookies recipesRecipes by Thomas Sixt

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

By 3. November 2019 No Comments
Vanilla crescents

OTHER LANGUAGES: German

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!

Haferkekse auf Glasteller

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!

Vanillekipferl gebacken und mit Puderzucker

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.

Mark aus einer Vanilleschote

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.
Vanillekipferl auf Glasteller

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

  • 160 g flour
  • 40 g sugar
  • 1 vanilla pod, the marrow
  • 100g magarine
  • 60g finely ground almonds
  • 5-7 tablespoons soy milk or oat milk – check dough consistency, the dough should be hard to tear
  • 1 pinch salt

For dusting

  • 3 tbsp icing sugar
  • 2 sachets vanilla sugar

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
Vanilla Crescents
Votes: 11
Rating: 5
You:
Rate this recipe!
Rezept drucken
Bake tender vanilla crescents. Step by step instructions from professional chef Thomas Sixt.
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Vanilla crescents
Vanilla Crescents
Votes: 11
Rating: 5
You:
Rate this recipe!
Rezept drucken
Bake tender vanilla crescents. Step by step instructions from professional chef Thomas Sixt.
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
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
Servings: Pieces
Units:
Instructions
  1. 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.
    Vanilleschote halbieren
  2. Quickly knead the ingredients for the dough.
    Teig für Vanillekipferl
  3. Form a dough ball.
    Vanillekipferlteig kneten
  4. 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.
    Teig in Folie
  5. 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.
    Vanillekipferl formen
  6. Cover the baking tray with baking paper and place the raw biscuits on top.
    Geformte Vanillekipferl
  7. Bake the biscuits in the oven for about 15 minutes.
    Vanillekipferl gebacken
  8. After baking, allow the crescents to cool for approx. 10 minutes. Then turn the still lukewarm biscuits in icing sugar with vanilla sugar bath.
    Vanillekipferl in Staubzucker
  9. After complete cooling, the biscuits can be packaged. Enjoy!
    Vanillekipferl gebacken und mit Puderzucker
Recipe Notes

5. Calories and Nutritional Values

Nutrition Facts
Vanilla Crescents
Amount Per Serving
Calories 518 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 31g 155%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 28mg 9%
Sodium 350mg 15%
Potassium 170mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 16g
Protein 4g 8%
Vitamin A 6%
Vitamin C 1%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recommendations

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

OTHER LANGUAGES: German

Thomas Sixt

Thomas Sixt

Servus! I am Thomas and show you on this website great cooking recipes to cook yourself. As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food. Good success & good appetite!

Leave a Reply

I confirm