Here is one definition I found on http://www.blogger.com/www.answers.com :
Austrian; crescent shaped roll created to celebrate the lifting of the siege of Vienna (1683). Reputedly the precursor of the croissant, believed to have been introduced into France by Marie Antoinette.
And the recipe for those delicious little cookies...
- 250 gr flour
- 220 gr butter (en pommade)
- 100 gr almond powder (or hazelnut)
- 70 gr powdered sugar
- 2 bags of vanilla sugar
- Incorporate flour with soft butter, almond powder and vanilla sugar
- Shape in a long log (1 inch diameter) and wrap in plactic
- Let rest for 1 hour in the fridge (the dough will then be less elastic and shouldn't shrink too much while baking)
- Cut the log in 1/4 inch slices
- Frequently dust powdered sugar on your working surface and star to form cressent shapes (that will require sometimes to develop know-how to form similar nice crescent shapes...Good luck!)
- Bake at 160 C. / 325 F. for 12-15 mn (Very little color should form on the cookies which is normal)
- Once cooled, sift powdered sugar on them.
- Store in a tight box
That reminds me of my previous experience about cookies at CBK...(read here)