Hash Crescents
Photo by Andreas Thumm
Without eggs and flour!
Recommended amount of hash: 2g; makes 50 pieces, approximately 0.04g per crescent
5.25 oz | butter |
07 oz | hash |
2.1 oz | sugar |
| 2 | pinches of salt |
| 1 | vanilla pod, scratched out seeds |
3.15 oz | grated almonds or hemp seeds |
8.75 oz | wheat starch |
1.75 oz | powdered sugar |
2 tablespoons | vanilla sugar |
Melt 50g of butter. Warm up the hash, crumble it, and dissolve it in the butter. Knead in the rest of the butter and stir in the sugar and spices. Mix the almonds or hemp seeds with the wheat starch and knead them into the mixture. Let the dough cool for one hour. Preheat the oven to 180 degrees Celsius.
Form the dough into a cylinder and break it into even pieces. Make a small tube out of each piece, and bend them into a crescent form. Lay them on a sheet covered in baking paper and place them in the preheated oven on the middle rack for 10-15 minutes.
Mix the powdered sugar with the vanilla sugar and roll the crescents in the mixture while they are still warm.
