VANILLA CRESCENT - VANÍLIÁS KIFLI
Reminiscent of Walnut Crescents, the original vanilla crescent is rolled into confectioner sugar. I finished mine with chocolate squiggles. Some people like chocolate a little too much. Grinding the almonds into a fine meal requires a commercial grade grinder or something. A run of the mill [no pun intended] food processor could never accomplish the fine grains that are required. It is best to buy the almond meal. It's one of my staples; I keep a large bag of almond meal in the freezer.
7/8 cup butter at room temperature
7/8 cup sugar
1/4 cup almond meal
1 Tbsp homemade vanilla sugar or 1 packet store-bought
2 cups flour
1 cup pure chocolate chips
• Beat the butter and the sugar until frothy.
• Beat in the egg and the vanilla sugar.
• Reduce the speed to low medium.
• Gradually add the flour and stir to combine.
• Finally add the almond meal.
• Place the dough on a lightly floured board and kneed it until smooth.
• Roll the dough into 1 inch thick ropes, and lay them in a parchment lined pan.
• Cover with plastic and refrigerate the rolled dough for about an hour.
• Preheat oven to 375F. • Line a couple of baking sheets with parchment paper.
• Transfer the chilled dough to the board and cut into 2 inch segments.
• Roll them into crescent shape and place them on the prepared baking sheets.
• Bake the crescents for 12-15 minutes.
• Remove from the oven when the bottoms are starting to get a little color.
• Let the crescents cool.
• Meanwhile partially melt the chocolate chips with a few tablespoons of water in the microwave.
• Stir until glossy. • Pipe the melted chocolate on the tops.
• Let the chocolate solidify for a couple of hours before serving.
• Or simply roll the lukewarm crescents into icing sugar.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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