THE FESTIVAL CARNET
Vanilla Sugar Crescent Biscuits (Vanillekipferl)
Small, almond-sanded croissants, without eggs, rolled still lukewarm in vanilla sugar. The decoration is limited to this fine powder.
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Small, almond-sanded croissants, without eggs, rolled still lukewarm in vanilla sugar. The decoration is limited to this fine powder.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the butter
Cut the 140 g of butter into dice and let them become soft under the finger, without melting them. Weigh the 60 g of paste sugar separately from the finishing sugars.
Creme with spatula
Work the butter with the 60 g of icing sugar and 5 g of vanilla for 2 minutes. Crush the small pieces against the wall to obtain a creamy paste.
Add the dry ingredients
Mix the 180 g of flour with the 100 g of ground almonds, then add to the butter twice. Pass the spatula to the bottom to recover all the dry ingredients.
Gathering without egg
Press the crumbs with your hand until they hold together. The recipe does not contain eggs: do not add any to make it more flexible. Butter ensures cohesion once distributed.
Cool
Flatten the dough, cover it and refrigerate for 45 minutes. Then preheat the oven to 170 °C, conventional oven setting (no fan), and cover two baking paper baking tray.
Divide into twenty-four
Divide the dough into 24 portions of about 20 g. Keep half of it cool while you make the first ones, so that the butter does not become oily.
Form the croissants
Roll a 6 cm section with slightly thinner ends. Curve it gently in crescent without touching the tips. Lay on the plate 3 cm from the other pieces.
Cook one plate at a time
Cook each plate for 12 to 15 minutes. The tips should blond and the center remain clear. The croissants will be very fragile when hot: do not move them as soon as the exit.
Prepare the finishing sugar
Mix the 40 g of icing sugar and the 10 g of vanilla sugar on a plate. Wait 5 minutes after leaving the oven, just enough to support a croissant without breaking it.
Enrobing delicately
Lift each croissant with a small spatula and roll it gently in the sugar mixture. Support both ends rather than pinching the center. Shake very slightly to remove the excess.
Cool completely
Place the croissants on a rack for 30 minutes. Store them dry, without filling or gluing them two by two. The remaining sugar is a finishing surplus, not an obligation to be absorbed in the cookie.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Why is there no egg?
This formula combines flour, almonds and butter without egg. The dough is more friable than a conventional shortbread and should be handled gently.
Why does sugar not stick?
The croissants may already be cold. The coating is done after about 5 minutes of rest, when they are still warm and can be supported at the spatula.
Can I replace the almonds?
Another powder changes the taste and hold. This sheet is formulated with almonds; does not replace flour with equal weight without adapting the dough.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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