Vanillekipferl Austrian Vanilla Crescent Cookies

🧂 Ingredients

• 2.5 sticks Butter

  or 2¼ cups, 9.87 oz
• 1 Egg
• 1 cup Powdered sugar
• 1 Vanilla pulp
• 1 pinch Salt
• 3 ¾ cups Cake flour
• 1 cup Ground almonds
• ¾ cup Ground hazelnuts
• Powdered & vanilla sugar

  for dusting

Instructions

• 1 Knead 2.5 sticks Butter, 1 Egg, 1 cup Powdered sugar, and 1 Vanilla pulp with 1
  pinch Salt to form a smooth dough.
• 2 Knead in 3 ¾ cups Cake flour, along with 1 cup Ground almonds and ¾ cup Ground
  hazelnuts, until everything is well combined.
• 3 Chill the dough for 1 hour.
• 4 Preheat the oven to 365°F (180°C) and line three baking sheets with parchment
  paper.
• 5 For shaping, you can either roll the dough into sticks and cut them into pieces,
  or if the dough feels sticky, form teaspoon-sized balls and roll each one into a
  small stick. Shape each piece into a crescent and place on the lined baking
  sheets. I find the second method easier!
• 6 Bake until the cookies turn a light golden brown, about 10-15 minutes, depending
  on your oven.
• 7 Let them cool slightly, then sprinkle with Powdered & vanilla sugar while still
  warm.
• 8 Store your Vanillekipferl in a cookie jar, and they’ll stay delicious for 3-4
  weeks. Perfect for making the season extra sweet!

Nutrition Info