Vanilla crescents with spelt flour

Ingredients

• 2 vanilla pods
• 200 g spelt flour type 1050 (plus 1 tbsp for working)
• 100 g ground almonds (peeled)
• 80 g powdered sugar
• 200 g cold butter
• 3 tbsp powdered sugar for dusting

Instructions

1. 1.

   Split vanilla pods lengthwise and scrape out the seeds. Mix vanilla seed with spelt flour, almonds, powdered sugar and butter in a bowl on the work surface until a smooth dough forms quickly. Add a little cold water if needed.

2. 2.

   Divide dough into 4 portions and shape each into rolls (2–3 cm diameter) on a floured surface. Wrap in plastic wrap and refrigerate for at least 2 hours.

3. 3.

   Preheat oven to 160 °C with lower and upper heat. Line baking sheet(s) with parchment paper.

4. 4.

   Cut the rolls into slices about 1 cm thick (10–12 per roll). Shape crescents from these slices and place on the baking sheets.

5. 5.

   Bake for about 12 minutes until light yellow. Remove from oven, dust warm cookies with powdered sugar. Let vanilla crescents with spelt flour cool.