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Grandma's vanilla crescents from the Monolith

  • Ingredients

    250 g flour

    200 g butter, soft

    100 g almonds, ground

    75 g sugar

    vanilla extract or vanilla sugar

    4 tbsp powdered sugar, sieved, for turning

  • Preparation

    Mix the ingredients for the dough, knead and ideally store in the fridge overnight so that the moist ingredients are absorbed and an elastic dough is formed.

    Shape the dough into a roll approx. 3-4 cm in diameter and divide it into 1-1.5 cm pieces. Form the vanilla crescents by hand and place on a baking tray or baking paper.

    Preheat the Monolith grill to approx. 180ยฐC indirect heat and insert a baking stone. Bake the vanilla crescents for approx. 12-15 minutes until they start to brown. Leave to cool on a wire rack for a few minutes, then dust the lukewarm crescents with powdered sugar in a bowl.

    Stored in a tin, they will keep for about 4-6 weeks - if you can control yourself...
    Have fun and bon appรฉtit!

A recipe from: Marco Greulich

@barbecueflavors

Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal โ€ž@barbecueflavorsโ€œ und seiner Website bbqflavors.de. Mit seiner groรŸen Leidenschaft fรผr Keramikgrills erstellt er stรคndig neue Rezepte fรผr uns, die wir liebend gerne mit unserer Community teilen.