Vanilla Crescent Cookies

For the vanilla crescents, cream butter, vanilla pulp, sugar, egg and lemon zest grated until thick and creamy. Add the hazelnuts and sift the flour over them.

Then mix first with a wooden spoon, then by hand until a smooth dough is formed.

Wrap the finished dough in plastic wrap and refrigerate for 1 hour. In the meantime, preheat the oven to 180 °C.

Take walnut-sized pieces of the dough, form them into a roll and then into croissants.

Place the croissants on baking trays lined with baking paper and bake for 15 minutes.

After baking, place the vanilla crescents on a cooling rack and sprinkle with powdered sugar while still warm. Allow to cool.

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