Austrian Vanilla Almond Crescents
Discover the delightful tradition of Austrian baking with these Vanilla Almond Crescents. Originally featured in Saveur magazine, these cookies embody the classic flavors of vanilla and almond, coupled with a tender, buttery texture. Served during festive seasons or as a sweet treat any time of the year, these cookies envelop a rich history within their crescent shapes. The dough requires a brief chilling period to enhance its flavor and workability. Enjoy the harmonious blend of vanilla and almond in each bite, making these cookies a favorite among family and friends.
54
Servings
58
Calories
8
Ingredients
Ingredients
flour
2 1/4 cups (none)
confectioners' sugar
2 cups (divided)
blanched almonds
1/2 cup (finely ground)
vanilla sugar
3 packets (9 g each) (divided)
salt
1 pinch (none)
unsalted butter
1/2 lb (cold, cut into small pieces)
lemon extract
1/4 teaspoon (none)
milk
1 tablespoon (none)
Instructions
1
In a large mixing bowl or on a clean surface, combine the flour, 3/4 cup of confectioners' sugar, finely ground blanched almonds, 2 packets of vanilla sugar, and a pinch of salt. Shape this mixture into a mound, creating a well in the center.
2
Into the well, add the cold unsalted butter pieces and lemon extract. Using your fingertips, gently work the butter into the flour-almond mixture until the texture resembles coarse meal.
3
Sprinkle the dough with milk and knead gently until smooth, forming it into a cohesive ball.
4
Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
5
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prepare for baking.
6
In a medium bowl, sift together the remaining confectioners' sugar and the final packet of vanilla sugar. Set this aside for coating the cookies.
7
Divide the chilled dough into 16 equal portions. On a lightly floured surface, roll each portion into a 3/4-inch thick rope.
8
Cut each rope crosswise into 2 1/2-inch pieces, pinching the ends slightly to soften and round them.
9
Carefully shape each piece into a crescent and place them on the prepared baking sheets, leaving a little space between each cookie.
10
Bake in the preheated oven until the cookies are golden around the edges, typically taking between 12 to 14 minutes.
11
Allow the cookies to cool on the baking sheet for 1 minute. Then, a few at a time, transfer the warm cookies into the bowl of sugar mixture, tossing gently to coat them thoroughly.
12
Place the sugar-coated cookies onto a cooling rack to cool completely. Once cooled, store them in airtight containers to maintain their delicate texture.
Nutrition Information
3.4g
Fat
6.22g
Carbs
0.67g
Protein
0.22g
Fiber
1.94g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Austrian Vanilla Almond Crescents?
Austrian Vanilla Almond Crescents are traditional buttery cookies featuring the classic flavors of vanilla and almond, often served during festive seasons.
How many cookies does this recipe yield?
This recipe makes approximately 54 servings.
What is the primary flavor profile of these cookies?
The cookies feature a harmonious blend of vanilla and almond with a tender, buttery texture.
How much flour is required for the recipe?
The recipe calls for 2 1/4 cups of flour.
What kind of almonds should be used?
You should use 1/2 cup of blanched almonds that have been finely ground.
How much confectioners' sugar is needed in total?
A total of 2 cups of confectioners' sugar is used, divided between the dough and the final coating.
What type of vanilla sugar is used?
The recipe uses 3 packets of vanilla sugar, each weighing 9 grams.
What kind of butter should I use?
Use 1/2 lb of cold unsalted butter, cut into small pieces.
Does the recipe include any citrus flavor?
Yes, it includes 1/4 teaspoon of lemon extract to enhance the flavor.
Why is milk added to the dough?
One tablespoon of milk is added and kneaded gently into the mixture to help the dough form a cohesive ball.
How long should the dough be chilled?
The dough should be wrapped in plastic and refrigerated for at least 1 hour.
Why is chilling the dough necessary?
Chilling allows the flavors to meld and ensures the dough is firm enough to work with and shape.
What is the recommended oven temperature?
The cookies should be baked at 350°F (175°C).
How should I prepare the baking sheets?
Line the baking sheets with parchment paper to prevent sticking and ensure even baking.
How is the cookie coating prepared?
Sift together the remaining confectioners' sugar and one packet of vanilla sugar in a medium bowl.
How do I divide and roll the dough?
Divide the chilled dough into 16 equal portions and roll each into a 3/4-inch thick rope.
What size should each cookie piece be before shaping?
Cut the dough ropes into 2 1/2-inch pieces and pinch the ends slightly to round them.
What is the baking time for these cookies?
Bake the cookies for 12 to 14 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when they are golden around the edges.
When should I apply the sugar coating?
Allow the cookies to cool for just 1 minute on the baking sheet, then toss them in the sugar mixture while they are still warm.
How should the cookies be cooled after coating?
Transfer the sugar-coated cookies to a cooling rack to cool completely.
How should I store these crescents?
Once completely cooled, store the cookies in airtight containers to maintain their delicate texture.
What is the calorie content per cookie?
Each cookie contains approximately 58 calories.
What is the fat content of one serving?
There are approximately 3.4g of fat per cookie.
How many carbohydrates are in a single cookie?
One cookie contains approximately 6.22g of carbohydrates.
Does this recipe contain fiber?
Yes, there is approximately 0.22g of fiber per serving.
What is the protein content of these cookies?
Each serving contains approximately 0.67g of protein.
How much sugar is in each cookie?
Each cookie contains approximately 1.94g of sugar.
What technique is used to incorporate the butter?
Use your fingertips to gently work the cold butter into the flour-almond mixture until the texture resembles coarse meal.
What makes this recipe traditional?
It follows a classic Austrian baking style originally featured in Saveur magazine, focusing on simple, high-quality ingredients like vanilla and ground almonds.