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Whole Grain Vanilla Crescents

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Ingredients

  • 1 cup 150 g Whole wheat flour
  • 5 oz 150 g Almond, ground
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine, cold
  • ⅓ cup 70 g Raw cane sugar
  • 1 Vanilla bean
  • 2 Egg yolks
  • Confectioner's sugar mixed with vanilla pulp to dust

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Mix the flour and almonds.
  • Slice the vanilla bean the long way and scrape out the pulp.
  • Cut the cold butter into small pieces and coat in the flour almond mixture.
  • Add the sugar, vanilla pulp, and egg yolks and quickly knead to a smooth dough.
  • Let rest in the refrigerator for about 10 minutes.
  • Roll the dough into a log, cut off ⅓ oz (10 g) pieces, and shape them into crescents.
  • Place the crescents on a baking sheet lined with parchment paper and bake for 10–15 minutes.
  • Remove from the oven and dust with vanilla sugar while still warm.

Notes & Wine Advice

Since the warm crescents break very easily, it is a good idea to remove them from the baking sheet with the paper and let them cool.
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Course; Dessert
Cuisine; Austria / European