Vanillekipferl (vanilla crescent cookies)
User Reviews
4.8
15 reviews
Excellent
Vanillekipferl (vanilla crescent cookies)
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These vanilla-infused shortbread-like cookies are soft, buttery and melt in your mouth good.
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Ingredients
For the cookies
- 200 g unsalted butter (7 oz is 1 ¾ sticks)
- 100 g sugar
- 100 g almond flour ground almonds
- 245 g all purpose flour plain flour
- 1 ½ teaspoon vanilla paste or seeds from ½ vanilla pod
For dusting
- 55 g confectioners sugar icing sugar
- 8 g vanilla sugar 1 packet
Instructions
- Cut the butter into chunks. Cream the butter and sugar together either with a stand mixer or hand mixer. You want the mixture to become slightly glossy.
- Add the almond flour, flour and vanilla to the butter mixture and mix well. You can start with mixer or spatula but you will most likely need to finish with your hands to get the dough to come together. Press the dough into a ball and wrap it then refrigerate for 1 - 2 hours.
- Once the dough has chilled, preheat the oven to 375F/190C. Line one or two baking sheets/trays with silicone baking mats or parchment paper.
- Cut a piece of dough from the chilled dough (I usually take around ⅛th) and press it with your fingers to form a log. You can try to roll it, if you prefer, but I find it tends to break if you do. Once the log is around ¾in/2cm thick, cut pieces around 2in/5cm in length. Then gently form each of those lengths into a crescent shape (they will become longer and thinner as you curl it round - you can, alternatively, cut longer thinner lengths). Place each crescent on the prepared baking sheet and smooth any cracks with the side of a knife or back of your fingers. Repeat with the rest of the dough.
- Once you have rolled and formed all of the cookies, bake them for approximately 8 - 10 minutes until they look dry on top but are not quite starting to brown. They will still be soft to touch.
- As the cookies are baking, or before, mix together the confectioner's sugar/icing sugar and vanilla sugar.
- Once the cookies are dry but not browned, remove from the oven and allow to cool for a minute before sprinkling the vanilla confectioner's sugar over the top of them, sprinkling through a small fine strainer so you break up any lumps. Let them cool a few more minutes then sprinkle them with sugar again as some will have melted a little. You can also carefully pick them up and dip the base in some of the excess sugar on the baking sheet.
- Once they have cooled for around 8-10 minutes, transfer them to a cooling rack to finish cooling before transferring to any container for storage (at room temperature). Take care in storing as they are relatively delicate.
Nutrition Information
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Calories
89kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
1mg
(0%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
125IU
(3%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies,
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 1mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 125IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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