Vanillekipferl (Almond Crescent Cookies)
Dessert
Dessert
50 servings
81 cal/serving
Instructions
1
Step 1
Sift the flour into a bowl.
Plain flour
2
Step 2
Cut the cold butter into slices and mix with the flour.
Unsalted butterPlain flour
3
Step 3
Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
Icing sugarSaltVanilla sugarGround almondsEgg
4
Step 4
Rinse hands in cold water.
5
Step 5
Knead the dough on a pastry board.
Plain flourUnsalted butterIcing sugarGround almondsEggVanilla sugarSalt
6
Step 6
Let the dough rest for 30 minutes.
7
Step 7
Grease a baking tray or line it with baking paper.
8
Step 8
Preheat the oven to 350°F.
9
Step 9
Form the dough into a cylinder about 5 cm in diameter, cut into 0.5 cm slices, and roll each slice between your palms into a tapered sausage.
Plain flourUnsalted butterIcing sugarGround almondsEggVanilla sugarSalt
10
Step 10
Shape each piece into a crescent and arrange on the baking tray.
Plain flourUnsalted butterIcing sugarGround almondsEggVanilla sugarSalt
11
Step 11
Bake for 8–10 minutes until light golden brown.
12
Step 12
Immediately after baking, dip the cookies in a mixture of icing sugar and vanilla sugar.
Icing sugar (decoration)Vanilla sugar (decoration)
13
Step 13
Leave remaining cookies out overnight to cool.
14
Step 14
Store cookies in an airtight tin.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.