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Vanillekipferl (Almond Crescent Cookies)

Vanillekipferl (Almond Crescent Cookies) — a cookie recipe, 9 ingredients, about 55 min.

55 min · Cookie

contains glutencontains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 350 g plain flour
  • 200 g cold unsalted butter
  • 100 g icing sugar
  • 100 g finely-ground almonds
  • 1 egg
  • 1 packet (8 g) vanilla sugar
  • 1 pinch salt
  • 60 g icing sugar
  • 2 packets (16 g) of vanilla sugar
Make it lactose-friendly
  • 200 g cold unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Sift the flour into a bowl.
  2. Cut the cold butter into slices and mix it with the flour.
  3. Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
  4. Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.
  5. Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.
  6. Preheat the oven to 180°C (350°F/Gas 4 ).
  7. Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered.
  8. Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.
  9. Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!
  10. Leave the rest out overnight, and then store them in an airtight tin.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0