Viennese vanilla crescents


Eva Draxler / Vienna Tourist Board

1 1/2 sticks (6 ounces) unsalted butter
2/3 cup finely ground nuts (almonds or hazelnuts)
1/2 cup confectioner’s sugar
2 egg yolks
1 1/2 cups all purpose flour
dash of salt

Knead all ingredients together quickly – keep them cool. Cool in refrigerator for several hours. When forming crescents, take out only the amount of dough you are working with. Form into large, sausage-like rolls with a diameter of about 2 inches. Cut thin slices and quickly roll each of them in the palms of your hands, thus forming small crescents. Place on greased cookie sheet. Bake at 325 degrees Fahrenheit for about 20 minutes. Let cool for no more than five minutes. While still warm, roll in vanilla sugar.


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