Preparation
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1Knead all ingredients into a smooth dough. Wrap in foil and chill for at least 30 minutes.
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2Form the dough into ropes with a diameter of 4 cm and cut into ½ cm slices. Form rolls about 4cm long from the slices, taper the ends slightly and place them on a baking tray lined with baking paper as crescent rolls. Press the dough together firmly as you roll it so that it doesn't crumble.
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3Bake in preheated. Sprinkle immediately with vanilla sugar. After a short cooling time, dust with powdered sugar. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 10-15 minutes Preparation time: approx. 30 minutes (without waiting time)
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4Homemade vanilla sugar: Cut a vanilla pod lengthwise, scrape out the vanilla pulp, place it in a sealable jar with the scraped out vanilla stick and fill with sugar. Gradually add more scraped vanilla pods so that the aroma gets better and better. Top up with sugar every now and then.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 45 pieces
200 G
Flour
100 G
Kölln Instant Oat Flakes
100 G
powdered sugar
1/2
Vanilla pod, pulp of it
1
egg yolk
200 G
Almonds, finely ground
1 prize
Salt
1 prize
ground cinnamon
250 G
butter
2 pack
Bourbon vanilla sugar (or homemade vanilla sugar)
50 G
powdered sugar
