Grandma's secret for the perfect vanilla crescents: This is how they turn out just like in your childhood Christmas bakery

Ingredients: 100 g almonds? 100 g hazelnuts? 560 g flour? 140g sugar? 1 pinch of salt? 400g butter? 4 egg yolks? 10 packets of vanilla sugar? 1 cup powdered sugar In this video we show you step by step how to bake the best, tenderest and tastiest vanilla crescents? based on a tried and tested family recipe that delights everyone! Blanch the almonds. To do this, scald the almonds with hot water and soak them briefly. Peel off the shell and chop the almonds together with the hazelnuts in a blender. Tip: Quality is everything! Only use fresh nuts and almonds and not pre-packaged nuts from the supermarket. Sift the flour into a bowl. Roast the almonds and hazelnuts in the oven or in a pan for 10 minutes. Add almonds, hazelnuts, sugar and a pinch of salt. Add the cold butter in flakes and the egg yolks. Knead everything into a smooth shortcrust pastry.

Tip: Be sure to use butter and never replace it with margarine. The butter is responsible for the tender consistency. Wrap the dough in aluminum foil and let it rest in the refrigerator for at least 2 hours. Tip: The dough can also be prepared the evening before. Preheat the oven to 175°C fan oven. Form the dough into a roll and cut finger-width pieces. Shape the pieces of dough into croissants with your hands. Tip: Be quick when processing the ingredients because the dough and especially the butter must remain cold, otherwise the vanilla crescents will become brittle. Bake the crescents in the middle of the oven for approx. 10 - 12 minutes. The crescents must not turn brown! Mix the vanilla sugar with the powdered sugar and immediately spread it over the warm crescents? This is the best way for the sugar layer to stick to it. Store the vanilla crescents in an airtight container. Place parchment paper between them to prevent them from breaking. Have fun enjoying!