Poppy Seed Crescent Cookies
With the recipe for poppy seed crescent cookies from Spoonsparrow you make the classic crescent cookie something special!
Ingredients
- 1 Vanilla bean
- 250 g spelt flour Type 1050
- 75 g ground almonds
- 75 g ground poppy seeds
- 80 g raw cane sugar
- 220 g cold butter
- 3 tbsp whipping cream
Instructions
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1.
Split the vanilla bean lengthwise and scrape out the seed. Quickly knead the flour with the almonds, poppy seeds, sugar, butter in small chunks, cream, and vanilla seed on a work surface into a smooth dough.
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2.
Divide the dough into four portions and roll each into a 2–3 cm diameter cylinder on a floured surface. Wrap in plastic wrap and chill for one hour.
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3.
Cut the dough rolls into 12–15 pieces. Shape each piece into a crescent shape and place them with space between on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2) for about 12 minutes until golden yellow.
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4.
Remove from the baking sheet using parchment paper and cool on a wire rack or tray.
