Best 6 Viennese Crescents Recipes

VIENNESE ALMOND CRESCENTS

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
• In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
• Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.

VIENNESE CRESCENTS

Steps:

• Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
• Preheat oven to 350 degrees F.
• Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
• Let cool 5 minutes. Dredge them in confectioners' sugar.

VIENNESE CRESCENTS

Steps:

• Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
• Preheat oven to 350 degrees.
• Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
• With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
• Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.

PATRICIA'S VIENNESE CRESCENTS

Steps:

• Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
• 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. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
• On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

VIENNESE ALMOND CRESCENTS

Steps:

• Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture.
• Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes.
• Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.

VIENNESE CRESCENTS

Steps:

• Preheat oven to 300 F Cream margarine + sugar, add vanilla, then nuts; then with as few strokes as necessary, blend in flour; sprinkle on ice water - and then, if needed, add a bit more flour. Dough will be sticky but JUST able to be handled. Refrigerate until cold. Bake at for 35-40 minutes. Shape tsp. sized lumps of dough into tiny, even crescents (V- shapes, flying seagulls...) handling as briefly as possible. Place in lines on ungreased wax paper on cookie sheets - these cookies only rise slightly, so don't need much space between. Bake until light golden on bottom; then slip from cooky sheet to platter with sifted powdered sugar; roll cookies around (lightly with fingers is best) to absorb then cover w/ powdered sugar. Cool on waxed paper; store in tins.