Vanilla crescents with real vanilla

Ingredients

• 2 vanilla pods
• 280 g flour (+ 1 tbsp for working)
• 100 g ground almonds (peeled)
• 100 g fine sugar
• 225 g cold butter
• 2 tbsp bourbon vanilla sugar (for rolling)

Instructions

1. 1.

   Split the vanilla pods lengthwise and scrape out the seeds. Mix the flour, almonds, vanilla seeds, and sugar in a bowl; add the butter in chunks. Knead all ingredients with your hands until crumbly. Rub the dough between your palms until fine crumbs form, then quickly knead into a smooth dough and shape into a ball. Wrap in plastic wrap and refrigerate for about 1 hour.

2. 2.

   Divide the dough into four portions and roll each on a floured surface to a diameter of 2–3 cm.

3. 3.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat. Line two baking trays with parchment paper. Cut the rolls into ~1 cm thick slices, then roll each slice into finger‑thick strands, tapering the ends slightly. Shape small crescents from the dough strands, place them on the prepared trays, and bake for about 12 minutes until golden brown.

4. 4.

   Remove the crescents from the oven while still warm, transfer to parchment paper, and toss in bourbon vanilla sugar. Let cool on a wire rack before serving.