La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
25m
Servings
1 servings
Level
Facile
230 kcal
Calorie
15 g
Proteine
12 g
Carboidrati
11 g
Grassi
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Sign up free I already have an accountIn una ciotola, unire la farina di avena, le proteine in polvere, le nocciole tritate, 5g di eritritolo e un pizzico di sale.
Incorporare il tuorlo d'uovo e l'olio di cocco fuso insieme all'estratto di vaniglia, mescolando fino a ottenere un composto omogeneo.
Formare due cilindri lunghi circa 6 cm e piegarli a forma di mezzaluna, disponendoli su una teglia rivestita di carta forno.
Cuocere in forno preriscaldato a 180°C per 12-15 minuti, fino a doratura leggera.
Una volta cotti, spolverare ancora caldi con un mix di semi di vaniglia e 3g di eritritolo.
Lasciare raffreddare completamente su una griglia prima di servire.
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Food culture
Low Fat Viennese Hazelnut Crescent is a much-loved dish of Austriaca cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes, you can use almond flour or coconut flour, but the texture may change.
You can replace the egg yolk with a mashed banana or a tablespoon of flax seeds mixed with water.
They keep in an airtight container for 3-4 days.
Of course! You can replace erythritol with stevia or honey, but adjust the quantities.
One serving contains about 230 calories, ideal for a light snack.
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