Austrian Vanilla Crescents | Vanillekipferl
A classic short crust Christmas cookie from Vienna made with flour, almonds, and vanilla. These are enjoyed throughout the German-speaking world every Advent and Christmas season!
Ingredients
Dough
- 300 g all-purpose flour 2½ cups
- 125 g sugar ⅔ cup
- 125 g ground blanched almonds 1⅓ cup
- 250 g unsalted butter, chilled and cut into cubes 2 sticks + 2 tbsp
- 3 egg yolks
- 2 tsp vanilla extract (or substitute 2 pkts vanilla sugar)
Decoration
- 150 g powdered sugar 1¼ cups
- 2 packets vanilla sugar see note
Instructions
- Whisk together the flour, sugar, and ground almonds in a large bowl. (If you're not using vanilla extract, add the vanilla sugar at this step.)
- Work in the butter with your hands until it resembles wet sand. Alternatively, you could do this in a food processor.
- Dump the contents of your bowl onto your work surface and make a well in the center. Add the egg yolks and vanilla extract to the well. Work the wet ingredients into the mixture until you have a smooth, cohesive dough.
- Cut the dough in half and make too long logs and wrap those dough logs in plastic wrap and refrigerate for 30 minutes.
- Cut 1 inch or 2½ cm sections from the log and roll and shape them into small crescents.
- Place them on a parchment-lined cookie sheet. Bake in a 350℉ / 180℃ pre-heated oven for 10-12 minutes, or until barely golden around the edges. Keep a careful eye on them, as they burn easily.
- While they're baking, whisk together the powdered sugar and vanilla sugar, and toss the warm cookies in the sugar. Place them on a rack to cool before serving.
Video
Notes
You can purchase vanilla sugar here:
https://amzn.to/3GqV0iB (affiliate link)