Vanillekipferl – Vanilla Crescent Cookies
Course: baking, cookies, snacksCuisine: Austria, GermanyDifficulty: EasyServingsservings
Prep timeminutes
Cooking time
2
hoursTotal timeminutes
Ingredients
300 g flour
100 g ground almonds
100 g sugar
32 g vanilla sugar (4 pack)
2 egg yolks
200 g cold unsalted butter
a pinch of salt
1 tsp lemon juice
75 g powdered sugar
Steps
- In a large bowl, mix flour, ground almond, sugar, (2 pack or 16 g) vanilla sugar, egg yolks, salt, and butter.
Wrap and keep the dough in the refrigerator for 30 minutes.
- Divide the dough into several parts.
Roll each section of dough into logs approximately 1,5 cm thick.
Cut the logs into 2 cm pieces, and bend the pieces into a crescent shape.
Or you can use Vanillekipferl form to make all the cookies have the same size.
- Place the cookies on the baking sheet and chill for another 30 minutes.
Bake in the preheated oven at 175°C for about 10-12 minutes.
Bake the cookies just until the tips start to turn golden brown. (Be careful not to over bake the cookies, or they will be very fragile)
- Let the cookies cool slightly.
Mix powdered sugar with vanilla sugar together and toss to mix.
Carefully remove the cookies from the baking sheet and coat them in mixed sugar.
Store the cookies in a sealed tin for up to 2 weeks.
