Crescent Christmas Biscuits
German Christmas biscuits made with butter, ground almonds and a fresh vanilla bean. Tastes a bit like shortbread, only rolled in a vanilla icing sugar.
Ingredients
Serves: 18
- 170g butter, softened
- 1/2 cup (100g) white sugar
- 2 egg yolks
- 1 1/2 vanilla beans, divided
- 1 1/2 cups (190g) plain flour
- 1/2 cup (90g) ground almonds
- 2 cups (240g) icing sugar for rolling
Directions
Preparation:2min ›
Cook:10min ›
Extra time:30min chilling ›
Ready in:42min
- In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
- Preheat oven to 180 degrees C. Line baking trays with baking paper. Break off tablespoonful sized pieces of dough then roll them into little ropes about 5cm long. Bend the ropes into a half circle and place them 5cm apart onto the prepared baking trays.
- Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the icing sugar. Carefully roll warm biscuits in the vanilla sugar.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (8)
I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that were definitely under a tablespoon each, and only got 5 dozen cookies. I was skeptical when I saw the quantities of the ingredients, and it turns out I was right. I didn't make the half moon shape, I just rolled each bit of dough into a ball and flattened them a bit. Took 12 minutes, and ended up delicious. Reminded me a bit of shortbread. - 14 Oct 2011 (Review from Allrecipes USA and Canada)
Simple and delicious cookie recipe. I was looking for something to use up some vanilla beans and this worked well. I will definitely be making these again around the holiday season to share with friends and family. - 11 Oct 2010 (Review from Allrecipes USA and Canada)
These have been a Christmas tradition at our home for years now. Since the dough is rather sticky, I tend to refrigerate and then shape small bits into cresents rather than rolling them into ropes. Instead of powdered sugar, we use vanilla suger so they have an extra vanilla punch - 24 Dec 2011 (Review from Allrecipes USA and Canada)