Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 60 g finely shredded almonds (about 2 ounces)
- 100 g cold butter (about 3.5 ounces)
- 40 g powdered sugar (about 1.5 ounces)
- 1 egg yolk
- 2 vanilla beans (cut each bean in half and scrape seeds out)
- 135 g all-purpose flour (about 5 ounces)
- 1 pinch of salt
Directions
Slightly toast the almonds in an ungreased pan, then take them off the heat and let cool.
Knead the butter, powdered sugar, egg yolk, vanilla (about half the seeds), flour, almonds and salt quickly to a dough.
Chill the dough for two hours.
Then take the dough out of the refrigerator, form little crescents of it and place on a greased baking sheet.
Bake at 200°C (400°F) for about 10 minutes.
Take them off the sheet and roll them in a mixture of 100 – 150 g (about 4 – 5 ounces) powdered sugar and vanilla (remaining seeds), while they are still hot.
Category:World Recipes
Category:Ethnic and Regional Cookies
Category:Austrian Snacks
Category:Almond Recipes
Category:Egg yolk Recipes
Category:Wheat flour Recipes