Vanilla crescents

“tutto finisce a tarallucci e vino
it all ends with biscuits and wine”

250 g butter, room temp
130 g powder sugar (white)
400 g flour (+ 50-70 for rolling)
1 medium egg
1/2 vanilla pod, seeds only
pinch of sea salt
vanilla sugar for dusting


In a bowl, whisk butter with sugar until fluffy (about 2-3 minutes). Add flour, egg, vanilla, salt, and work into a dough. The trick here is to knead as little as possible (that will keep them very light and airy), but you need the dough to stay together. When it holds its shape, leave it covered in a cold place for 2 hours.

Heat the oven to 190°. Line a pan with baking paper. Take the dough out, tear off a small piece, and roll into a crescent. Place on a baking sheet. Continuing with the rest of the dough, leaving 3 cm between cookies (I bake them in 3-4 pans). Bake in the middle of the oven for 15-20 minutes, depending on how big you make them. I usually turn 2 cm balls into crescents, and it takes 16 minutes.

Remove from the oven, leave to cool on the pan for 3 minutes, transfer to a cooling rack, and let cool completely. When all are cool, dust generously with vanilla powder sugar (I use @sonnentor or homemade, blending white sugar with vanilla).