Vanilla Crescents Vanilkove Rohlicky Recipes
VANILLA CRESCENTS (VANILKOVE ROHLICKY)
Make and share this Vanilla Crescents (Vanilkove Rohlicky) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 30m
Yield 36 Crescent
Number Of Ingredients 7
Steps:
- Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
- Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
- Preheat the oven to 350°F.
- Lightly butter two 12x15-inch baking sheets.
- Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
- This will make it about 2-1/2 inches long.
- Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
- Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
- Dust with confectioners' sugar.
- Many people prefer "vanilkove rohlicky" a few days old.
VANILLA CRESCENTS
Vaniklkove Rohlicky or vanilla crescents are Czech Christmas biscuits (cucrovi). Delicate and delicious.
Provided by robochoc
Time 1h
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Sift the flour and icing sugar together. Add the grated lemon peel and mix.
- Then mix the butter into the dry ingredients.
- Add the egg yolks and mix in completely but as lightly as possible.
- Leave to rest for at least 15 minutes.
- Roll out to around 1.5 to 2cm diameter lengths, then cut into approx 15cm lengths.
- Place onto a baking sheet covered in baking parchment, rounding down the ends and forming into crescent shapes.
- Bake in a pre-heated oven 150C / fan 130C / gas 2 for around 10 minutes.
- Leave to cool slightly until warm, and then place into tins and cover with vanilla icing sugar.
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