Vanilla-walnut Crescents (vanilkové rohlíčky)

1 ½ cups of walnuts

Process on high speed until the fine texture is reached – no larger chunks are present (about 2 minutes).

Processed walnuts from the previous step
2 cups of all-purpose flour
1 cup of confectioners’ sugar
¼ TSP of baking powder

Shortly stir together using a hand whisk until nicely combined (about 1 minute).

1 ¾ sticks of butter – soft
1 large egg

Process at a slow speed until all ingredients are partially combined.

Then increase the speed to medium-high and process until the dough is formed (about 2 – 3 minutes).

Wrap the dough with plastic wrap: scoop it on the wrap and then cover it with the wrap and press to create a flat disk with a thickness of about ¾”.

Important:
If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove from the refrigerator about a half hour to an hour before further processing.

1 cup of confectioners’ sugar
1 bag of vanilla sugar

Thoroughly stir together with a whisk until nicely combined.

Cut the dough into long strips and then roll each to a round diameter of about 1/2”.

Cut each roll into similar segments (each about 3” long).

Important:
Ensure they are not touching each other (you can have up to 24 on each baking sheet).

Repeat with all remaining.

Bake in a preheated oven until fully baked. The surface turns from a doughy texture to a solid (about 10 – 12 minutes).

Note:
Right after baking, the crescents have a soft texture, which can confuse some people and make them think it is a sign of underbaking; this is why some people tend to extend the baking time and overbake crescents.

Let partially cool on the baking sheet before further manipulation (for about 3 minutes).

Tip:
Manipulate each crescent gently (you can use an icing spatula for easy manipulation).

Place the coated mini crescents on a cooling rack.

When all crescents are coated, place the remaining sugar mixture into a small sieve and gently sugar all crescents.