Wuselig Recipes · Recipe 57
VegetarianFlauschi’s Vanilla Crescents
Chill an almond and butter dough and shape small crescents. Bake, then gently dust with vanilla icing sugar while warm.
The little story
The Moon That Almost Became a Wheel
At the kitchen table, Flauschi rolled a little piece of cool dough between her paws. Puschel copied her. Both sat comfortably on their chairs.
Flauschi„A little rope, then a gentle curve. That makes a crescent.“
Puschel kept bending. And bending. The two tips nearly met.
Puschel„My moon is a wheel now. A biscuit cart could use it!“
Flauschi„A crescent needs a little space between its tips.“
Puschel carefully opened the curve. This time there was a gap. The adult put the dough moons in the oven.
After baking, a fine veil of vanilla sugar settled over them. The two watched and waited until everything was cool.
Puschel„Now my moon has snow too.“
Flauschi„And your biscuit cart can stay in the garage today.“
They giggled and shared a finished crescent. It broke softly into two delicate pieces.
About 30 minutes preparing and shaping · About 24 minutes baking both trays in sequence · About 135 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 40 biscuits
How to make it
In a few words: Chill an almond and butter dough and shape small crescents. Bake, then gently dust with vanilla icing sugar while warm.
Ingredients
- 200 g plain wheat flour
- 150 g cold butter, diced
- 70 g finely ground almonds
- 50 g icing sugar for the dough
- 8 g vanilla sugar for the dough
- A small pinch of salt
- If needed: 1–2 tsp cold water
- For dusting: 25 g icing sugar and 8 g vanilla sugar
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, almonds, 50 g icing sugar, 8 g vanilla sugar and salt. Add butter and briefly knead until the dough holds together. If crumbly, press firmly first; only add 1–2 tsp cold water if necessary.
- Flatten, cover and chill for 60 minutes.
- An adult preheats to 180 °C conventional or 160 °C fan. Line two trays with baking paper.
- Divide into about 40 equal pieces. Roll each into a 4–5 cm rope and bend into an open crescent. Taper the ends slightly, without making sharp thin tips. Place 2 cm apart on cold trays.
- Bake trays one at a time on the middle shelf for about 10–12 minutes each. The tips should be lightly golden; the middle can remain paler.
- An adult removes the first tray with oven gloves. Rest crescents for 5 minutes; they break easily while hot. Mix 25 g icing sugar with the remaining 8 g vanilla sugar and sift over the still-warm crescents. Do not turn hot biscuits by hand.
- Carefully move the dusted crescents to a rack and cool completely. Check the temperature before eating.
Keeping your biscuits
Carefully place completely cooled crescents in a dry, tightly closing tin. Best eaten within 2 weeks. They are fragile: do not stack heavy biscuits on top.