Patricia's Viennese Crescents
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
63
Sweetness
57
Sourness
49
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl
2
Discard the pod
3
Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together
4
Add the remaining confectioners' sugar and stir to combine
5
Cover and let stand at least 1 hour
6
DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely
7
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F
8
Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment
9
Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes
10
Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes
11
On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends
12
Curve each rope into a crescent shape
13
Transfer to a baking sheet, leaving about 2 inches between cookies
14
Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes
15
Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely
16
Continue baking cookies on cooled baking sheets
17
DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days
18
Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl
19
Discard the pod
20
Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together
21
Add the remaining confectioners' sugar and stir to combine
22
Cover and let stand at least 1 hour
23
DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely
24
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F
25
Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment
26
Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes
27
Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes
28
On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends
29
Curve each rope into a crescent shape
30
Transfer to a baking sheet, leaving about 2 inches between cookies
31
Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes
32
Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely
33
Continue baking cookies on cooled baking sheets
34
DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days