Description
Vanillekipferl are crescent-shaped buttery almond cookies coated with a dusting of vanilla-flavored sugar. They are easy to bake and make a delicious and beautiful addition to any holiday cookie platter.
Ingredients
Units
Scale
Cookie Dough
- 1 cup and two tablespoons (250 g) room temperature unsalted butter
- 3/4 cup (140 g) granulated sugar
- 2 3/4 cups (350 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup (140 g) whole raw almonds, ground (see blog post for more information)
- 1 large egg at room temperature
Sugar Coating
- 1 package vanilla sugar
- 3/4 cup (140 g) granulated sugar
Instructions
- Preheat oven to 350 degrees F. Line sheet pan with parchment paper, silicone baking mat or spray with cooking spray.
- Place butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy about 5 minutes, scraping sides of the bowl halfway through mixing.
- Add flour, salt, ground almonds, and egg. Mix on low speed until well combined.
- Take 1 tablespoon dough and roll it between your hands to form a 3-inch log. Place the log on the sheet pan and shape it into a crescent. Continue making crescents, placing them 2 inches apart on the sheet pan. If your kitchen is hot, place the cookies in the refrigerator 10 minutes before baking.
- Bake for 8-12 minutes or until the bottom of the cookie and tips are lightly golden.
- While cookies are baking, make the sugarcoating by combining vanilla sugar with 3/4 cup granulated sugar in a bowl.
- Place about 4-6 hot cookies in the sugar-vanilla sugar combination as soon as the cookies are done baking. With a spoon, lightly toss them in the sugar mixture until they are coated.
- Place the sugar-coated crescents on a plate to cool completely.
- Store in an air-tight container in a cool place. They will stay fresh for several weeks.
Notes
- The butter needs to be at room temperature, firm but not soft.
- It is best if the egg is at room temperature.
- Be careful not to over-process the nuts, or they will turn into almond butter.
- The crescents should be uniform in size so that they bake evenly.
- Since the cookies are delicate, it is essential not to make the cookies too large. Otherwise, they will break when coated in sugar.
- If your kitchen is warm, place the sheet pan with the formed cookies in the refrigerator for 10 minutes. This will help the cookies keep their shape and not spread out during baking.
- Don't overbake the cookies. They should not be brown. Remove them from the oven when the edges are golden.
- Do not let the cookies cool. Once you take them out of the oven, immediately coat them with the granulated sugar and vanilla sugar mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 4.2 g
- Sodium: 9.6 mg
- Fat: 3.5 g
- Carbohydrates: 8.2 g
- Protein: 1 g
- Cholesterol: 9.4 mg
