Vanilla Crescents

1. 1

   In a small bowl, mix together the all-purpose flour, hazelnut flour and salt.

2. 2

   Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy.

3. 3

   Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk.

4. 4

   Beat until combined.

5. 5

   Gradually mix in the flour mixture until just combined.

6. 6

   Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.

7. 7

   Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

8. 8

   Cut the log into 18 pieces and roll each piece into a crescent shape.

9. 9

   Put the crescents on the lined baking sheets, about 1 inch apart.

10. 10

    Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes.

11. 11

    Cool on the baking sheets for a few minutes.

12. 12

    Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.