#cresents

Ingredients

1 vanilla bean, alternatively 1 tsp Vanilla extract

100 g powdered sugar

3 tbsp powdered sugar (to cover the baked cresents)

300 g flour

200 g ground almonds

200 g cold vegan margarine

1 package Vanilla sugar 

If you’re using a vanilla beand use a knife to cut the bean open and scrape out the paste using the back of the knife.

Pour powdered sugar (100g), flour (300g), ground almonds (200g) and the vanilla bean paste (only if you’re using the bean, do add the vanilla extract later) into a bowl and whisk everything together.

Add the margarine (200g) in smal flakes by using a knife and scrape one flake at a time. If you’re using the vanilla extract, add is aswell.

Kneat everything until the dough just comes together. Put everything into plastic wrap and let it sit for at least an hour in the fridge.

Now the cresents can be molded. Tip: Just handle one fourth of the dough at a time while the rest still sits in the fridge. 

Preheat the oven to 200°C  upper and lower heat.

Form the dough into a roll and slice it into about 1,5cm thick slices. Roll the slices again and mold them into a semi circle. Put the cresents on a baking sheet with a gap of about 1 cm.

Bake for 10 minutes.

Let the cresents cool for 10 minutes. Mix in a  bowl the powdered sugar (3 tbsp) and vanilla sugar. Add the still warm cookies to the bowl and gently mix until all are covered in sugar.