Budete potrebova\u0165:<\/strong><\/p>\n
- \n
- 450 g hladkej \u0161paldovej m\u00faky<\/li>\n
- 120 g trstinov\u00e9ho cukru ( pomlet\u00fd)<\/li>\n
- 330 g masla<\/li>\n
- 150 g mlet\u00fdch vla\u0161sk\u00fdch orechov ( alebo mandl\u00ed)<\/li>\n
- 3 vaje\u010dn\u00e9 \u017e\u013atky<\/li>\n
- vanilkov\u00fd extrakt<\/li>\n
- \u0161tipka soli<\/li>\n
- k\u00f4ra z jedn\u00e9ho citr\u00f3nu<\/li>\n<\/ul>\n
Pr\u00edprava:<\/strong>
![\"vanilkoverozky-1\"](\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/12\/VanilkoveRozky-1.jpg\")
Do m\u00faky pridajte \u0161tipku soli, mlet\u00fd trstinov\u00fd cukor, str\u00fahan\u00fa citr\u00f3nov\u00fa k\u00f4ru a tuh\u00e9 maslo. Spracujte\u00a0drobenkov\u00e9 cesto, pridajte mlet\u00e9 orechy, vanilkov\u00fd extrakt a vaje\u010dn\u00e9 \u017e\u013atky. Vypracujte kompaktn\u00e9\u00a0cesto, zaba\u013ete ho do f\u00f3lie a nechajte aspo\u0148 45 min\u00fat schladi\u0165.
Cesto rozde\u013ete na men\u0161ie \u010dasti, z ktor\u00fdch\u00a0vyv\u00e1\u013eajte val\u010deky o priemere 1,5-2 cm.
Nakr\u00e1jajte na k\u00fasky cca 1,5 cm a tvarujte ro\u017eteky.
Samozrejme m\u00f4\u017eete tvarova\u0165 aj v\u00e4\u010d\u0161ie.
Ro\u017eteky ukladajte na papier na pe\u010denie a pe\u010dte pri teplote 170\u00b0C\u00a0cca 10-12 min\u00fat.
Vanilkov\u00e9 ro\u017eteky musia osta\u0165 bled\u00e9. Nechajte ich p\u00e1r min\u00fat vychladi\u0165 na plechu\u00a0a potom ich oba\u013eujte vo vanilkovom cukre \u00a0(m\u00f4\u017eete pou\u017ei\u0165 aj mlet\u00fd trstinov\u00fd cukor.)
Ro\u017eteky skladujte samostatne v plechovej krabici.<\/p>\n\n\n
\n\n\n\n![\"\"](\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2022\/12\/VanilkoveRozteky-3-960x640.jpg\")
<\/figure>\n\n\n\n\ud83d\ude42 And now … especially a recipe translated to English for Marta \ud83d\ude42 who lives in Spain and is the Best Boss I have ever had \ud83d\ude42
These Vanilla Crescents are the best and you will enjoy them a lot. Let me give you this recipe as a Christmas Present for this funny 2020 year with hope for better New Present time. And Have Yourself a Merry Little Christmas … <\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n
- \n
- 450 g all-purpose flour<\/li>\n\n\n\n
- 120 g sugar<\/li>\n\n\n\n
- 330 g cold butter<\/li>\n\n\n\n
- 150 g ground walnuts are the best, but you can use also almonds<\/li>\n\n\n\n
- 3 egg yolks<\/li>\n\n\n\n
- 1 table spoon of bourbon vanilla extract<\/li>\n\n\n\n
- 1\/2 teaspoon salt<\/li>\n\n\n\n
- lemon zest<\/li>\n<\/ul>\n\n\n\n
Steps to Make It<\/strong> \ud83d\ude42 It is a best therapy <\/p>\n\n\n\n
In a large bowl, add together all-purpose flour, salt, ground sugar, lemon zest and cold butter. Process the crumbly dough, add the ground nuts, vanilla extract and egg yolks.
Make a compact dough, wrap it in food foil and let it cool in the fridge for at least 45 minutes.
Divide the dough into smaller parts, from which create rolls with a diameter of 1.5-2 cm.
Cut into pieces about 1.5 cm and shape them into small crescents.
Of course, you can shape them bigger, but … the small are the best. They are quite crispy, so bigger can break easily.
Place the crescents on baking paper and bake at 170 \u00b0 C for about 10-12 minutes.
Vanilla crescents must remain pale.
Let them cool on a baking sheet for a few minutes and then wrap them in a ground vanilla sugar (you can also use ground cane sugar.)
Store them separately in a tin box.
<\/p>\n\n\n\nand … enjoy \ud83d\ude42<\/p>\n\n\n\n
and yeah, you can store the dough in the fridge for several days if you do not have time to bake them all at once \ud83d\ude09<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"