Vanilla Crescents

©Racamani -


Servings: 25

60 g vanilla sugar
130 g butter (soft)
145 g all-purpose flour
70 g almonds (ground)
1 vanilla bean (seeds)
30 g confectioner’s sugar
flour for work surface


standing mixer or hand mixer with beatersovenlarge bowlwhiskrubber spatulabaking traybaking papersmall bowl

Let’s get started!

  • Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.
  • Mix together flour, ground almonds, and vanilla bean seeds in a bowl.
  • Then, add flour mixture to butter mixture and beat until well combined.
  • Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.
  • Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 - 15 minutes until golden.
  • Allow to cool. In a small bowl, mix the remaining vanilla sugar and the confectioner’s sugar. Turn cookies in the sugar mixture to coat.

Stored in an airtight container in a cool place, these cookies will keep for several weeks.

Serve with a hot cup of coffee or tea. Enjoy!