Vanillekipferl/ Austrian Vanilla Crescent Cookies
Vanillekipferl are by far the most famous Christmas cookie: shaped like a half-moon, which is rumored to have been inspired by the two Turkish sieges of Vienna, these Vanilla cookies covered in sugar are the perfect treat for any cold day.
To make your very own Vanillekipferl, you’ll need flour, sugar, almonds, hazelnuts, butter egg yolks, and vanilla extract. But beware: while making the dough is easy enough, getting the shape right requires quite a bit of sensitivity.
Vanillekipferl /Austrian Vanilla Crescent Cookies
- 40 g powdered sugar
- 1 tbsp cinnamon
- Start by pouring the flour and sugar into a large bowl. Add the ground almonds and hazelnuts.
- Add the vanilla sugar or the vanilla bean caviar into the bowl. Mix everything well.
- Add the egg yolks and butter. Mix everything at high speed using a robot.
- Shape the dough into a ball and wrap with plastic wrap.
- Place the dough in the refrigirator for at least an hour.
- Once the dough has cooled, place it on a clean surface. Work the dough with your hands. Then form a roll of about 5 cm in diameter.
- Then cut 1 cm sections. With each small section, form a small crescent.
- Preheat the oven to 350 degrees F.
- Bake the the crescents for 12-15 minutes or until the edges begin to turn golden.
- Combine the powdered sugar with the cinnamon and mix everything well.
- Once out of the oven, cover the still warm cookies with cinnamon powdered sugar. Let cool on a plate before tasting.
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