Vanillekipferl (German Vanilla Crescent Cookies)
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All-purpose flour: 250 g (2 cups)
Unsalted butter: 200 g (1 cup), softened
Granulated sugar: 80 g (1/3 cup)
Ground almonds (or hazelnuts): 100 g (1 cup)
Vanilla sugar: 2 packets (or 2 tsp homemade vanilla sugar)
Powdered sugar: 50 g (for dusting)
Baking Instructions
1. Prep Ingredients
Preheat your oven to 175°C (350°F).
Line two baking sheets with parchment paper.
2. Make the Dough
In a mixing bowl, combine the flour, granulated sugar, and ground almonds.
Add the softened butter and knead the mixture into a smooth dough. (You can use a stand mixer with a paddle attachment or your hands.)
3. Shape the Cookies
Divide the dough into small, walnut-sized portions.
Roll each portion into a small cylinder and then shape it into a crescent (half-moon).
4. Bake
Place the crescents on the prepared baking sheets, leaving some space between them.
Bake for 10–12 minutes, or until the edges are lightly golden.
5. Coat with Vanilla Sugar
While the cookies are baking, mix powdered sugar and vanilla sugar in a shallow bowl.
Once baked, let the cookies cool for 1–2 minutes, then gently coat them in the sugar mixture while still warm.
6. Cool and Store
Allow the cookies to cool completely on a wire rack.
Store in an airtight container for up to 2–3 weeks.
Tips
Be gentle while handling the cookies as they can be fragile.
For a richer flavor, use real vanilla sugar or make your own by storing a vanilla pod in a jar of granulated sugar for a few days.
Enjoy your homemade Vanillekipferl, a true holiday delight!
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