One of the Czech ultimate Christmas classics and most favourite Christmas cookies. Vanilla crescent cookies! ♥️ Unmissable at Christmas. This is an upgraded version made from spelt and almond flour, which gives them even stronger vanilla and hazelnut flavour, whilst keeping them soft. The nutty flavour is further enhanced thanks to our delicious Sweet Nuts Vanilla rolls nut butter!
Shop ingredients
Nutrition (1 serving)
- 31,5 kcal
- 3,6 g carbohydrates
- 2,4 g fats
- 0,8 g protein
90 crescent cookies
- 260 g spelt flour
- 100 g almond flour
- 50 g golden cane icing sugar
- 140 g butter
- 2 tbsp of Vilgain Sweet Nuts - vanilla crescent
- 1 yolk
- 5 drizzles vanilla extract
- golden cane icing sugar
Instructions
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Mix all the dry ingredients: spelt flour, almond flour and cane icing sugar.
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Then add the softened and cubed butter, 2 heaped tablespoons of Vilgain Sweet Nuts butter (Vanilla roll flavour), egg yolk and 5 drops of vanilla extract. If you don't have Vilgain nut butter (which is a shame), then use regular butter instead.
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Using your hands to form a dough and leave it to rest in the fridge for an hour or more.
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Form small crescents from the dough. If they're breaking when you're shaping them, add more butter to the dough and incorporate it properly. Bake them at 170 °C for 10 minutes or so.
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You can coat them in powdered sugar, but they're also great without coating.
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And that's it! Enjoy and Merry Christmas!
