Description
Vanillekipferl are classic Austrian crescent-shaped cookies known for their delicate, melt-in-your-mouth texture and fragrant vanilla flavor. Made with ground almonds and dusted with powdered sugar, these buttery treats are perfect for holiday baking or any time you crave a subtle, sweet indulgence.
Ingredients
Scale
Dry Ingredients
- 200g all-purpose flour
- 100g ground almonds
- 1 pinch of salt
Wet Ingredients
- 100g unsalted butter
- 80g powdered sugar
- 2 tsp vanilla extract
For Dusting
- Additional powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, ground almonds, and a pinch of salt. This mixture forms the base of the dough.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and powdered sugar together until the mixture is light and fluffy, which helps achieve the cookie’s tender texture.
- Add Vanilla Extract: Stir the vanilla extract into the creamed butter mixture to infuse the dough with a rich vanilla aroma.
- Form the Dough: Gradually combine the dry ingredients with the butter mixture, mixing gently until a cohesive dough forms. Be careful not to overwork it.
- Shape the Cookies: Take portions of dough and shape them into small crescent shapes, characteristic of traditional vanillekipferl.
- Prepare for Baking: Arrange the shaped crescents on a baking sheet lined with parchment paper to prevent sticking and allow even cooking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden on the edges.
- Cool and Dust: Allow the cookies to cool completely on a wire rack. Once cooled, generously dust them with powdered sugar to finish.
Notes
- Use chilled butter to help the dough hold its shape better while baking.
- Handle the dough gently as overworking can make the cookies tough.
- Ground almonds provide a unique flavor and texture; do not substitute with almond flour unless it’s finely ground.
- Vanillekipferl are best enjoyed a day after baking as the flavors meld and texture softens slightly.
- Store in an airtight container at room temperature for up to a week.
