Vanillekipferl (German Vanilla Almond Crescent Cookies)
Vanillekipferl (German Vanilla Almond Crescent Cookies)- A German Christmas cookie prepared with almond flour and vanilla beans.
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Ingredients
- 7 oz all purpose flour
- 1 pinch baking powder
- 3 1/2 oz sugar
- 1 TBSP clear vanilla extract
- 1/2 ea vanilla bean, deseeded
- 2 ea egg yolks, large
- 6 oz unsalted butter, softened
- 1 tsp salt
- 3 1/2 oz. almond flour
For Sprinkling:
- Vanilla Sugar or Cinnamon Sugar
Instructions
- Gather all ingredients and equipment.
- In the bowl of stand mixer fitted with the paddle attachment cream together the butter, sugar, salt, and vanilla bean. Scrape the sides of the bowl and thoroughly mix.
- Add the egg yolks and vanilla extract and mix well.
- Next, add the almond flour and mix for about 2 minutes.
- Add the flour and baking powder mix slowly until incorporated and then mix on high for 1 minute.
- Divide the dough in two portions, wrap the dough in plastic wrap and chill for about 20 minutes.
- Preheat the oven to 350°F, if convection oven preheat to 325°F. Line cookie sheets with parchment paper
- Shape one portion of dough into a cylinder about 2 inches round. Cut the dough into pieces about 1/4 inch long. Form the pieces into finger-thick cylinders and make the ends slightly thinner at the ends. Shape them into crescents and place them on the cookie sheet.
- Work the second portion of dough the same way.
- Bake for 10 minutes. After baking, place the cookies right next to each other and sprinkle with vanilla sugar, powdered sugar, or cinnamon sugar while the cookies are still warm.
- Cookies will keep for three weeks in an airtight container.
Notes
To make vanilla sugar, store vanilla beans and/or deseeded pods in granulated sugar for a few days in an airtight container.
This recipe will make about 30 cookies all depending on the size of the crescents.
The recipe is prepared by using a scale, not with cups.
Formula adapted from Dr. Oetker.
Servings: 30 cookies
Calories: 96kcal