This is another classic cookie recipe that you just can’t go wrong with. There are many different variations out there with different ratios of ingredients. This particular recipe will make deliciously soft crescents that just melt in your mouth. The spelt flour and Xylitol make them healthier but they are still cookies so moderation is in order. But beware, moderation is really hard in this case. They will melt in your mouth so quickly, you won’t even notice you already ate 5 and are reaching in the box for the 6th.
280g smooth spelt flour
200g butter (room temperature)
100g ground walnuts
80g ground Xylitol
1 vanilla sugar
Icing sugar with vanilla sugar (for sprinkling)
1. Quickly mix all the ingredients together and knead as fast as you can to form flexible dough. The longer you knead the warmer the dough – and you don’t want that since warm dough can be really crumbly once baked. Cover the dough with plastic foil and let rest for 1 hour.
2. Preheat the oven to 170 degrees Celsius.
3. Divide the dough into smaller pieces and for crescents. Place them on a baking tray covered with baking paper and bake for 12 minutes.
4. Mix the icing sugar and vanilla sugar for sprinkling and cover the crescents while still warn. Serve immediately or store in an airtight container.
- Cookie Baking Marathon | Ursalicious - […] Vanilla Crescents (original recipe by Jaz […]