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Vanillekipferl

Delicious traditional German vanilla crescent cookies with a buttery flavor and a hint of vanilla, perfect for holiday gatherings or enjoying with tea.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: European, German
Calories: 90
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Can be substituted with almond flour for a gluten-free version.
  • 1 cup ground almonds or hazelnuts
  • ½ cup powdered sugar Coconut sugar can be used for a lighter option.
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg yolk
Dusting
  • to taste vanilla sugar Can substitute with granulated sugar mixed with vanilla extract.

Method
 

Preparation
  1. In a mixing bowl, combine the flour, ground nuts, and powdered sugar.
  2. Add the cold cubed butter and the egg yolk into the mixture.
  3. Use your hands or a pastry cutter to combine the ingredients until a dough forms.
  4. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Take portions of the dough and roll them into thin logs. Cut them into 2-inch pieces and shape them into crescents.
  3. Arrange the crescents on a parchment-lined baking sheet.
  4. Bake for 10-12 minutes or until the edges are just lightly golden.
  5. Remove the cookies from the oven and allow them to cool for 5 minutes. Dust generously with vanilla sugar while still warm.

Notes

Best served warm or at room temperature. Store in an airtight container for up to one week; freeze for up to three months.