Vanillekipferl
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Vanillekipferl
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Vanillakipferl are traditional, crescent-shaped Christmas cookies originally from Central and Eastern Europe.
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Ingredients
- 1¾ cup flour , sifted
- ¼ cup caster sugar
- 1 vanilla pod , split lengthwise and seeded
- ⅔ cup softened butter
- 3 oz. ground almonds
- 1 pinch salt
To ride
- 3 oz. icing sugar
- 3 packets Vanilla sugar
Equipment
- baking sheet
- parchment paper
Instructions
- In a large bowl, mix the sugar, vanilla pod seeds and softened butter.
- Then add the flour and ground almonds all at once.
- Add the salt and mix with the fingertips very quickly to obtain a homogeneous ball of dough. Do not over-knead the dough.
- Wrap the dough in plastic wrap and refrigerate it for 1 hour.
- Preheat the convection oven to 350 F (170°C).
- Remove the dough from the refrigerator and divide it into 6 equal pieces.
- On a lightly floured work surface (or not at all if possible), shape 4 identical rolls, approximately 6 inches (15 cm) long.
- Then cut ¾ inch (2 cm) sections.
- Roll each section into an oblong form, then shape them into a crescent.
- Place the vanillakipferl on a baking tray lined with parchment paper.
- Bake for 15 minutes.
- Leave to cool completely before passing the vanillakipferl into the icing sugar and vanilla sugar mixture.
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