For the vegan version of the German-Austrian classic, the vanilla crescent, the butter is replaced with coconut oil or margarine. And if you want to bake low-carb or gluten-free vanilla crescents, you can replace the flour entirely with almond flour.
Have fun baking and enjoying!
Ingredients for approx. 40 vanilla crescents
Vanilla crescents: Step 1
Prepare the mise en place. Preheat the oven to 180°C and line a baking sheet with baking paper. Combine all ingredients except the powdered sugar and the vanilla sugar in a mixing bowl and mix with a food processor or by hand.
Vanilla crescents: Step 2
Take walnut-sized portions of dough and roll them out between your hands. Place them on a baking sheet and shape them into a half-moon shape. Bake for 12 minutes, until the edges are lightly browned.
Vanilla crescents: Step 3
Sift the powdered sugar into a bowl and mix with the vanilla sugar. Carefully toss the still-warm vanilla crescents in the mixture until they are completely coated with powdered sugar.
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