Ingredients12 m servings 49 cals
- In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 49 calories; 2.4 g fat; 6.5 g carbohydrates; 0.6 g protein; 10 mg cholesterol; 13 mg sodium. Full nutrition
ReviewsRead all reviews 8
I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that...
Simple and delicious cookie recipe. I was looking for something to use up some vanilla beans and this worked well. I will definitely be making these again around the holiday season to share wi...
These have been a Christmas tradition at our home for years now. Since the dough is rather sticky, I tend to refrigerate and then shape small bits into cresents rather than rolling them into ro...
These are great! We live in Germany and these are the best ones I have had yet. I have the form so that was easy. I only used one vanilla bean and used vanilla sugar after baking being that I...
These cookies are fantastic. I only made one change to sub coconut oil for the butter since my daughter is allergic to dairy. I did have two problems, one was the same as another reviewer in tha...