Viennese Crescents Recipe
Cook Mode
(Keep screen awake)
"I hate vacations. If you can cook, why sit on the beach?"
Sign up for our Newsletter and get 8% off your first order!
Food is the stage on which we live our lives
Join our newsletter family - where we share our latest finds
The difference between good and bad food is the time it spends in you.
Join our newsletter where we stir things up
Food can be a powerful tool for good.
From cozy comfort food to bold, globally-inspired dishes in our newsletter
Food is about people. "Food works from the inside out."
From stories to tastes we share our food with you in our newsletter
We love food and hunt the world for the very best stuff - be the first to know with our newsletter
Excellent food is in the ingredients.
This recipe comes from my Mom. Though I expect it is similar to many others. My niece said that she always doubled the recipe.
Ingredients:
1 cup butter - 227 grams - x2 454 grams
1/4 cup caster sugar - 227 grams - x3 681 grams
2 cup flour
1 cup ground almonds (unblanched) 100 grams
1 tsp vanilla
Directions:
1. Cream butter then add all the ingredients in and mix thoroughly.
2. Shape the dough into a crescent shape with your fingers about 3 inches long
3. Arrange on a buttered cookie sheet.
4. Bake for 35 minutes in a slow 300 F oven
5. Roll in confectioners sugar.
This recipe comes from my Mom. Though I expect it is similar to many others. My niece said that she always doubled the recipe.
Ingredients:
1 cup butter - 227 grams - x2 454 grams
1/4 cup caster sugar - 227 grams - x3 681 grams
2 cup flour
1 cup ground almonds (unblanched) 100 grams
1 tsp vanilla
Directions:
1. Cream butter then add all the ingredients in and mix thoroughly.
2. Shape the dough into a crescent shape with your fingers about 3 inches long
3. Arrange on a buttered cookie sheet.
4. Bake for 35 minutes in a slow 300 F oven
5. Roll in confectioners sugar.
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
I had a sample here one day and I’m hooked on it now. It’s my comfort food. - Shirley
On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa
I just discovered your site and am smitten. -Jill
I really enjoy the ChefShop Newsletter. I find myself usually un-subscribing to most company e-mails but I always find something interesting and appealing with the ChefShop nice layout, interesting visuals & most importantly is the obvious creativity that goes into each feature, thanks for caring. -William
"I get a zillion email newsletters a week, somehow I always find time to read ChefShop’s. Packed with info & fun! It’s easy to digest .... " -Joanna Cassidy, actress Who Framed Roger Rabbit, Blade Runner, Six Feet Under.
I'm so glad I found you guys! G'day from down undah -John
Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa
hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna
I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH
I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
It’s my Sunday morning read, I look forward to it every weekend -Dave
I love the newsletter - Marsha
After a long week, I settle in on the weekend and look forward to reading the news -June
The best part is the little bit of history -John
The description of the food is so descriptive -Risha
The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
I love the newsletters. Mouthwatering descriptions. -Julio
Thank you for everything, we love your company!:) -Gordy
Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan
Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine
Best Cocoa Ever If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
Read About the Food, the Flavors and the Families Who Create Them and get 8% off your first order.