Description
Vanillekipferl are renowned buttery crescent cookies from Austria, perfect for any festive gathering or cozy afternoon.
Ingredients
Scale
- 200 g unsalted butter
- 280 g all-purpose flour
- 100 g ground almonds or hazelnuts
- 80 g powdered sugar
- 2 tsp vanilla sugar
- 1 pinch salt
- Extra powdered sugar for coating
Instructions
- Start by placing the all-purpose flour, ground almonds or hazelnuts, powdered sugar, and a pinch of salt into a large mixing bowl. Mix these dry ingredients well to ensure that everything is evenly distributed.
- Add in the cold, cubed unsalted butter and the vanilla sugar to your dry mixture. Using your hands or a pastry cutter, work the butter into the flour mixture until the dough begins to form.
- Shape the dough into a disc and wrap it tightly with plastic wrap. Refrigerate for at least an hour.
- Preheat your oven to 175°C (350°F). On a lightly floured surface, take small portions of the chilled dough and roll them into logs, curving each log to form a crescent shape. Place them on a parchment-lined baking sheet.
- Bake your Vanillekipferl for about 10-12 minutes or until lightly golden at the edges.
- While your cookies are still warm, coat each one in a mix of powdered sugar, and allow them to cool completely on a wire rack.
Notes
These cookies taste even better after a day, making them great for prep ahead of time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 80 calories per cookie
- Sodium: 0.5 mg
- Protein: 1.5 g