CITRUS SCENTED CRESCENTS
- 250 g flour
- 125 g butter (at room temp.)
- 125 g powdered sugar
- 10 g vanilla sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 yolk
- 1 orange (only zest)
- 1/2 lemon (only zest)
- a pinch of salt
- 1 egg yolk
- 1 tablespoon water
- sliced almonds
Cream the butter, powdered sugar and vanilla sugar with an electric mixer.
Add the egg, the yolk the vanilla extract and the finely grated orange and lemon zests and mix shortly.
Mix in the flour, whisked or sifted together with salt, and form the dough.
Divide it in two parts, form two discs, cover them with plastic wrap and cool in the fridge for 1/2 an hour.
Preheat the oven to 180°C.
Roll the dough out on a lightly floured surface to 5 mm thick and cut with a crescent shaped cookie cutter.
Place them on a baking sheet lined with baking paper. Mix the egg yolk with a TBsp of water and brush the cookies. Decorate them with sliced almonds
and bake for 8-10 minutes or until the edges are slightly golden.
Let them cool on a cooling rack.