Authentic German Vanillekipferl (Vanilla Crescent Cookies)
93kcal
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- ¼ teaspoon of salt
- 1 cup (2 sticks) cubed room temperature unsalted butter
- ¾ cup powdered sugar
- ¾ cup almond flour
- ½ vanilla pod seeds scraped out or 2 teaspoon vanilla extract
For the sugar mixture:
- ¾ cup powdered sugar
- ½ vanilla pod left intact
Method
For the dough
- In the bowl of a stand mixer combine flour, salt, cubed butter, powdered sugar, nuts, and vanilla seeds. Mix until a crumbly dough forms, about 1 minute. If the dough is too crumbly add 1-2 tablespoons of milk.
- Use your hands to press the dough together and wrap it in plastic wrap. Chill the dough for one hour in the fridge.
- Roll the chilled dough into a log approximately ½ inch thick. Cut the log into 2 inch pieces, form the pieces into small cylinders and taper the ends into rounded points. Bend each one into a crescent shape. Place the Vanillekipferl on a lined baking sheet about 1 inch apart.
- Bake the Vanillekipferl one cookie sheet at 350 degrees F for 10 min until the edges are golden.
- Make sure they do not get brown. Let rest for 2-3 minutes until removing from the baking sheet.
For the vanilla powdered sugar
- Scrape out vanilla pod and combine with powdered sugar. With a blender or food processor, blend until the pod is well combined with the powdered sugar.
- Sift ½ the powdered sugar mixture over the Vanillekipferl. Let them cool completely then give them a second dusting.
- These cookies keep fresh for about 3 weeks in an airtight container.
Nutrition
Serving40cookiesCalories93kcalCarbohydrates10gProtein1gFat6gSaturated Fat3gPolyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.2gCholesterol12mgSodium15mgPotassium8mgFiber0.4gSugar4gVitamin A142IUCalcium7mgIron0.4mg
Notes
- Keep Ingredients Cold: If the dough gets sticky while rolling, pop it back in the fridge for 10 minutes.
- Don't Pinch Ends: Round the ends of your crescents gently. Sharp points will burn in the oven.
- Fragile When Hot: Let the cookies cool on the baking sheet for 5 minutes before moving them, or they will crumble.
- Vanilla Sugar: For the best flavor, make the vanilla sugar a day in advance to let the aroma infuse.