59 Walnut Crescents (Rogaliki Orzechowe)

Tiny biscuits full of flavour. Aho’s favourite!

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Something more traditional for a change ^^ very easy to make, simple cookies which certainly will be loved by your family and friends. Delicate, walnut flavour and crumbly texture make them a perfect treat for an afternoon tea. Bite-sized crescents will rule your world ^^

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WALNUT CRESCENTS (ROGALIKI ORZECHOWE)

INGREDIENTS
300g wheat flour
200g butter
100g icing sugar
130g finely chopped or ground walnuts
vanilla sugar or 1/2 tsp vanilla extract
2-3 egg yolks
1 tsp baking powder

HOW TO MAKE?
1. Add flour, sugar, vanilla sugar, walnuts and baking powder into the pastry board. Add butter and chop it into the rest of the dry ingredients with a big knife. Make a well in the middle and add egg yolks. Knead everything together until you’ll get smooth dough. If you think your dough is a bit too loose, you can some more flour.
2. Tear a bit of dough and form small crescents. First roll them with your hands so they will form cylinder shaped lines and then form them to the shape of crescents. Line them up on the pastry board, sprinkled with flour.

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3. Bake on the baking tin lined with parchment at 180 degrees. Bake for about 15 minutes, depending on how strong your oven is. If you see they’re golden, that means they’re done. Don’t bake them for too long because they will turn out too dry.

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4. Let them cool for about 10 minutes, then sprinkle them with icing sugar.

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Smacznego!
aho

  1. These look really good. I would love to bake these 🙂

    Reply

    1. They are amazing! Not so difficult to make either ^^

      Reply

  2. We make similar things in Hungary but with a walnut filling inside. These look really good, would be great with the afternoon coffee!

    Reply

    1. They sound nice! I have to make them again soon and yes perfect with a coffee ^^

      Reply

  3. Did you use wholewheat flour or just plain white? I like these biscuits and should really try making my own!

    Reply

    1. Plain white flour 😉 although I always use flour I bring back from Poland, straight from the mill 😉

      Reply

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