Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 3/4 Tasse | flour |
1/3 Tasse | sugar |
1 1/4 Tasse | walnuts ground |
2 | egg yolks |
1 Tasse | Sweet butter |
| confectioners sugar |
Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683.
Preheat oven to 350ø.
In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl.
Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown.
While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time.
Randy Shearer
|
|
Anmerkungen zum Rezept:
keine |