Vanillekipferl (German Almond Crescent Cookies)
A light shortbread like almond and vanilla cookie, perfect during the holidays. A traditional German Christmas cookie, Vanillekipferl are perfect for cookie exchanges!
Equipment
Ingredients
For The Cookie Dough
- 125 grams ground almonds
- 250 grams flour
- 100 grams of white sugar
- 200 grams cold butter
To Coat The Cookies After Baking
- 1 cup vanilla sugar
Instructions
- Preheat your oven to 400F, and butter a cookie sheet or line one with parchment paper.
- In a bowl mix together the flour, sugar, and ground almonds. Dice the butter and using your hands mix the cold butter into the flour and almond mix.
- Keep mixing the butter in by crumbling it with your hands until the dough starts to stick together and forms a ball.
- Roll out the dough into a 4 cm thick log using your hands.( If the dough is very crumbly knead it a little longer). Cut this log into 1cm thick slices and set the slices aside.
- Take a slice of the dough and cut it in half again. Roll each half into a little sausage shape. Curve each mini roll into a half moon shape to make the individual cookies.
- Place the individual Vanillekipferl cookies on the greased cookie sheet and bake for 8 to 10 minutes at 400F until the Vanillekipferl cookies start to brown ever so slightly.
- The cookies may still be slightly soft when removing from the oven. Let cool for 60 seconds and then toss the still warm cookies in the 1 cup of vanilla sugar.
- Cool on a wire rack.
Nutrition
Calories: 3522.7kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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