Gluten-free almond vanilla crescent cookies

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1. Make the dough

   40 min

   Mix the almond flour and gluten-free flour with the cornstarch, powdered sugar, and salt. Add the cold butter cut into cubes, the egg yolk, and the seeds scraped from the vanilla bean, and quickly work into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Shape the crescents

   30 min

   Preheat the oven to 170°C (340°F) and line baking sheets with parchment paper. Pinch off hazelnut-sized pieces of dough, about 10 g each, roll into 6 cm logs with tapered ends, and bend into crescents. Place on the baking sheets, leaving space between them.

3. Bake

   25 min

   Bake one sheet at a time for 10–12 minutes, until the bottoms are light golden; the tops should remain pale. Gluten-free dough is more fragile, so let the cookies rest on the baking sheet for 3 minutes.

4. Coat in sugar

   10 min

   Mix the powdered sugar with the vanilla sugar. Carefully coat the cookies while still warm, then let cool on a wire rack. Once cool, coat them again if desired.

5. Store

   Store the cookies in a cookie tin with parchment paper between the layers. They will keep in a cool place for 2–3 weeks.

Tip: When baking gluten-free, check that the cornstarch, vanilla sugar, and almond flour are also labeled gluten-free, since they are often produced in facilities that process wheat.

This recipe was translated from the Slovak original: Bezlepkové vanilkové rožky z mandľovej múky