Our enticing Crescent Vanilla-Almond Cookies are shaped and flavored to perfection. These cookies get their charm from a delightful flavor combination of vanilla and almond and their signature half-moon shape.
In a large bowl, combine the softened butter, 50g of icing sugar, and vanilla extract. Using an electric mixer, beat until the mixture is light and fluffy.
2
Add the all-purpose flour and almond flour to the butter mixture. Using your hands or a spatula, gently incorporate the ingredients into a soft, smooth dough.
3
Shape the dough into a log about 1 inch in diameter. Wrap the dough log in clingfilm and refrigerate for at least 1 hour.
BAKING
4
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
5
Cut the chilled dough log into slices each weighing about 20g. Roll each slice into a small log and shape it into a crescent or half-moon.
6
Arrange the shaped cookies on the prepared baking tray, leaving space between each cookie.
7
Bake in the preheated oven for 10 minutes or until light golden in color.
FINISHING
8
Allocate the remaining 50g of icing sugar to a plate.
9
Allow the cookies to cool slightly for 2-3 minutes after they come out from the oven.
10
While still warm, delicately cover each cookie by rolling it in the icing sugar on the plate.
STORING
11
Once completely cooled, store the crescent cookies in an airtight container lined with parchment paper.