Czech Christmas traditions include among others Christmas pastries baking and eating. While some families prepare only a few varieties of their preference, others make them in large quantities and varieties. Tradition has it that there should be seven types prepared. Christmas pastries baking goes back to pre-Christian period, though in Czech countries it started at the beginning of the 19th century. Nevertheless, these pastries looked completely different: instead of white flour and sugar, very valuable commodities at that time, dried fruit and honey was used. Rich families added exotic spices, including even garlic and pepper, ingredients completely unthinkable in today’s pastries. First type similar to what we eat today was small gingerbreads made with honey. Nowadays, other popular types include Linz tarts, vanilla crescents, bear paws, nut crescents, different types of mounds, bee hives or ginger cookies. Traditionally, baking starts no sooner than on the first Advent Sunday.
If you are looking for an easy though tasteful Christmas pastry recipe, we recommend trying tender vanilla crescents:

Ingredients:
100 g powdered sugar, 420 g all purpose flour, 340 g butter, 160 g ground walnuts, pinch of salt

Instructions:
Mix all ingredients and knead in smooth dough, let rest overnight in the fridge. Shape into crescents and bake in preheated oven at 180°C. While still warm, toss the crescents in powdered sugar mixed with vanilla.