Vanillekipferl – vanilla crescent cookies
Vanillekipferl are an almond cookies originating from Austria, but also popular in Germany, Switzerland, Hungary and Poland. These cookies are made from flour, sugar, butter, vanilla and ground almonds. After kneading, the pastry is formed into a crescent shape, and after baking, the cookies are intensively sprinkled with icing sugar. Vanilla crescent cookies are eagerly baked cookies during the Christmas season. The baked cookies are crunchy, full of aroma and you can eat them endlessly. I recommend you the following recipe for vanilla crescent cookies and I encourage you to prepare them this Christmas.
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Ingredients for vanilla crescent cookies.
- 200 g butter
- 50 g icing sugar
- a packet of vanilla sugar (16 g)
- 1/4 teaspoon of salt
- 1 vanilla pod
- 2 egg yolks
- 100 g ground almonds
- 250 g all-purpose flour
Additionally:
- icing sugar for decorating the cookies
How to make vanilla crescent cookies.
Sift the flour and icing sugar into a bowl, add the soft butter, vanilla sugar, salt, ground almonds and seeds scraped from the vanilla pod. Knead for 3-4 minutes, then add the egg yolks and quickly knead the pastry. Wrap the pastry in cling film and put it in the fridge for an hour.
After removing the pastry from the refrigerator, divide it into four parts, work only on one of them at a time, and keep the rest in the refrigerator. Shape the pastry into a two-centimetre-thick roll and cut it into pieces two centimetres wide each. Form pieces of pastry into balls, which, by rolling on the countertop, form into rollers 6-7 centimetres long. The ends of the formed rolls should be slightly narrower than their middle. Grab the opposite ends and fold them towards the center to give them a crescent shape. Arrange the vanilla crescent cookies on a baking tray lined with baking paper, then bake in an oven preheated to 180 degrees Celsius for 12-15 minutes. Cool the baked cookies, and when cold, sprinkle with icing sugar.
Good to know when making vanilla crescent cookies.
After taking the pastry out of the fridge, I did not dust it with flour.
Ground almonds can be replaced with ground hazelnuts or ground walnuts.
Do you like cookies with icing sugar? If so, try our recipe Linzer cookies.
