Italian almond Vanilla Crescents

Methods and Directions

• Sift the flour into a bowl.
• Add the butter and sugar, and use your fingertips to rub in the butter until the mixture resembles breadcrumbs.
• Add the hazelnuts, egg and salt.
• Knead to make a dough, then form into a roll.
• Wrap in plastic wrap and then place it in the fridge until needed, especially in summer.
• Otherwise the pastry is not easy to work with.
• Preheat the oven to 180ºC.
• Grease a baking tray.
• Divide the roll into portions to roll out to make the individual crescents.
• Using your hands, roll each portion out into a 2 cm thick roll—like a thick piece of rope.
• Cut crosswise into 5 cm lengths and shape each length into a little crescent shape.
• Place them on a baking tray and bake until they are golden—about 10 minutes.
• Allow them to cool for a minute while you combine the vanilla sugar and icing sugar in a bowl.