Vanilla crescents (vanillekipfel)

36 Servings

Ingredients

Quantity Ingredient
1 cup Unsalted butter ; soften
½ cup Sugar (ground)
1¾ cup Sifted flour (up to 2)
1 cup Ground unblanched almonds; see Note
1 teaspoon Vanilla essence
½ teaspoon Salt
Icing sugar

Directions

Source: Family Recipe /by Traudle Lessing.

Note : During the years, I make the same crescents instead of Almonds, I take : ½ cup Ground Walnuts + ½ cup Haselnuts (Filbert) which I put them in the toaster oven for 10 -15 minutes or untill nice brown, Between my hands I rube them to remove the brown flaky skin,then I ground them.My family says that they are much better then the origenal.

Cream butter and sugar until light and fluffy. Add ½ a cup flourone at a time to butter .Then add the nuts , Vanilla essence and salt. Continue to beat untill dough become slightly stif, You may add more flour. Shap dough into a ball ,wrap in nylon seal and refrigerate for an hour.

Pinch off walnuts - size pieces of the chilled dough, place them on floured board: Roll each one into a strip, an inch wide /½ inch thick. Shape to crescet.

Arrange on baking sheets covered with baking paper at least ½ inch apart.

Bake in pre heate 350F hot oven for 15 - 20 minutes, or lightly brown, Cool about 5 minutes and dust with icing sugar .

Keep ,in air tight container.

Note: I make my own icing suger by grounding in coffee grounder to fine sugar dust.

Posted to JEWISH-FOOD digest V97 #299 by Annice Grinberg <VSANNICE@...> on Nov 16, 97

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