In Czech, Vanilla crescents are called Vanilla roll [Vanilkove Rohlicky].
Yields 40 crescents
200h all purpose flour 150g cold unsalted butter 50g icing sugar (confectioners’) 10g vanilla sugar 60g ground almonds 1tbsp grated lemon zest 1pinch salt 50g Icing sugar for dusting
Place all ingredients except butter into a food processor and pulse until blended.
Add cold butter and pulse until it forms a dough.
Wrap dough in plastic wrap or place into a plastic bag and refrigerate for 1 hour.
Preheat oven to 160°C (320°F).
Remove dough form fridge and roll and form crescents.
Place crescents on baking sheet.
Bake on the bottom rack for 15-20minutes until edge is lightly browned.
Remove cookies from oven and cool on a wire rack.
Coat with icing sugar while cookies are still warm.
Dust icing sugar again after cookies have cooled.
How to Store
Store in an airtight tin!
DO NOT OVERBAKE! You can substitute ground walnuts for ground almonds.
Vanilla crescents taste better the next day.