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Honey walnut crescent cookies


100 g walnuts
Aniseed (to taste)
175 g flour
50 g sugar
a pinch of salt
140 g butter
25 g forest honey
1 egg yolk
3 tablespoons icing sugar



  1. Roast the nuts briefly, then grind them finely and crush the aniseed in a mortar.
  2. Then knead with the remaining ingredients to a smooth dough and chill for 2-3 hours.
  3. Then form small croissants and bake at 160°C for about 8-10 minutes until light brown.
  4. Allow to cool briefly, then coat in icing sugar while still warm.