Vanilla Crescents (Vanilkove Rohlicky) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 lb unsalted butter, softened |
1/2 cup sugar |
2 cups sifted all-purpose flour |
1 1/4 cups ground unblanched almonds |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
confectioners' sugar |
Directions:
1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
2. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
4. Preheat the oven to 350°F.
5. Lightly butter two 12x15-inch baking sheets.
6. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
7. This will make it about 2-1/2 inches long.
8. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
10. Dust with confectioners' sugar.
11. Many people prefer vanilkove rohlicky a few days old.
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