Vanillekipferl
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5.0
3 reviews
Excellent
Vanillekipferl
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These German and Austrian shortcrust crescent cookies (Vanillekipferl) literally melt in your mouth. Crumbly and buttery-delicious, they will soon become your holiday favorite!
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Ingredients
- 80 g granulated white sugar (¼ cup + 2 tbsp)
- 200 g butter (¾ cup + 2 tbsp) (margarine, or vegan butter)
- 1-2 vanilla pods (depending on the size of the pods, and desired vanilla intensity).
- 230 g all-purpose baking flour (1¼ cups + 3 tbsp)
- 100 g ground hazelnuts (⅔ cup + 1 tbsp)
To make the dusting
- 2 packets vanilla sugar
- 2 Tbsp sugar
- 3 tablespoon powdered sugar
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Instructions
- Split the vanilla pod(s) lengthwise and use the back of your knife to scrape out the seeds.
- Cream sugar and butter using a whisk, stand mixer, or hand mixer until smooth. Quickly mix in the vanilla seeds.
- Add the all-purpose flour and ground hazelnuts. If using your hands, ensure they are cold to prevent warming the dough.
- Wrap the dough in plastic wrap and chill for at least one hour. Preheat the oven to 175°C (350°F). Work with ⅛ of the dough at a time, keeping the rest chilled.
- Pinch out a small ball of dough and roll it into a log about ½ inch (1cm) thick. Cut the log into pieces, each about 1 inch (2 cm) in length.
- Roll each piece into a cylinder and then shape it into a crescent, tapering the ends. Place crescents on a lined baking tray, avoiding overcrowding. Bake in batches if necessary for 10-12 minutes, or until they are lightly golden.
- While baking, prepare the vanilla sugar coating by mixing sugar, powdered sugar, and Vanillezucker. Sift the vanilla sugar coating over the warm Vanillekipferl. Once cooled, transfer the cookies to an airtight container.
Equipments used:
Notes
- Use high-quality butter. It’s amazing the difference it makes.
- You might ask about using vanilla extract. To this, I say: remember, these cookies are called Vanillekipferl for a reason. Freshly scraped vanilla is key - its aroma is unbeatable! I usually embrace flexibility in recipes, but here, I strongly recommend real vanilla. As my German sister-in-law advised years ago, it's worth the investment, even if it means foregoing a cup of coffee.
- The dough might feel crumbly at first, but don't let this bother you. Keep working on it and the ingredients will soon come together.
- Note that while some recipes add an egg as a binder, most traditional recipes, including this one, do not.
- To make this recipe vegan, simply use vegan butter or margarine.
Nutrition Information
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Calories
81kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
11mg
(4%)
Sodium
32mg
(1%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
125IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 32mg | 1% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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