227 grams unsalted butter, softened at room temperature
1 large egg yolk
112 grams (about 1 cup) toasted, ground walnuts, almonds or hazelnuts
1 package (1 1/2 teaspoons) vanilla sugar
3/4 cup powdered sugar (aka confectioner sugar)
small pinch of salt
For Dusting:
1/2 cup powdered sugar
1 packet (1 1/2 teaspoons) vanilla sugar
Beat Butter, powdered sugar, vanilla sugar, and salt together until smooth.
Add the ground nuts and flour, along with the egg yolk, and beat until smooth. Use your hands if necessary.
Once the dough is smooth, wrap in clingfilm or place in a ziplock bag and chill in the refrigerator, at least for 2 hours, or overnight.
The next day, preheat oven to 350 degrees farenheit.
Take marble sized pieces of the dough and roll them into logs, shaping them into crescent shapes and placing them on trays.
Bake the trays for 10-12 minutes, or until just the ends of the crescents turn the palest gold. The cookies should be pale, not browned.
While the cookies are baking, mix the powdered sugar and vanilla sugar for dusting in a shallow bowl.
When the cookies are finished baking, take them out and let them rest for 5 minutes.
Then, dust them in the powdered sugar while they are still warm.
Leave them to cool on cooling racks.
Store in an airtight tin for up to 1 week.
Enjoy!
Comments
Post a Comment