České buchty – Czech cakes
1 cup all-purpose flour
½ cup finely ground walnuts or almonds
1/3 cup powdered sugar
½ cup and 2 tablespoons butter
1 egg
1 teaspoon vanilla
1 cup powdered sugar to coat
Leave butter out at room temperature for two hours or until soft, then cut into small pieces. Grind walnuts in food processor until very fine. Mix butter sugar, egg and vanilla, then add ground nuts, and flour. Prepare a smooth dough, cover and let rest for two hours in the fridge.
Roll the dough between the palms of your hands to make a long snake, the size of a thick pencil. Cut the dough with a glass or cookie cutter to assure uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan lined with baking paper and bake in preheated oven at 350 F for about 10 minutes until slightly golden around the edges. While they are still warm, toss in powder sugar. Let Vanilla Crescents cool then hide them in a sealed container in a cold room until Christmas.
1 cup all-purpose flour
½ cup finely ground walnuts or almonds
1/3 cup powdered sugar
½ cup and 2 tablespoons butter
1 egg
1 teaspoon vanilla
1 cup powdered sugar to coat
Leave butter out at room temperature for two hours or until soft, then cut into small pieces. Grind walnuts in food processor until very fine. Mix butter sugar, egg and vanilla, then add ground nuts, and flour. Prepare a smooth dough, cover and let rest for two hours in the fridge.
Roll the dough between the palms of your hands to make a long snake, the size of a thick pencil. Cut the dough with a glass or cookie cutter to assure uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan lined with baking paper and bake in preheated oven at 350 F for about 10 minutes until slightly golden around the edges. While they are still warm, toss in powder sugar. Let Vanilla Crescents cool then hide them in a sealed container in a cold room until Christmas.