Ingredients:
For the cookies:
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) unsalted butter, cold and cut into cubes
- 100 g (1/2 cup) granulated sugar
- 100 g (1 cup) finely ground almonds (or hazelnuts)
- 1 egg yolk
- 1 pinch of salt
For the coating:
- 100 g (1/2 cup) powdered sugar
- 2 packets of vanilla sugar (or 2 tsp vanilla extract mixed with powdered sugar)
Method
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, ground almonds, and a pinch of salt.
- Add the cold butter cubes and mix using your fingers or a pastry cutter until the mixture becomes crumbly.
- Add the egg yolk and knead the dough until it comes together. Be careful not to overwork it—stop as soon as the dough is smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Shape the Crescents:
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Take small pieces of dough (about the size of a walnut) and roll them into small logs.
- Shape each log into a crescent (half-moon) shape and place them on the baking tray, leaving a little space between each cookie.
3. Bake:
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; they should remain pale.
4. Coat the Cookies:
- While the cookies are still warm, gently coat them in the powdered sugar and vanilla sugar mixture. This is easiest if you place the sugars in a shallow dish and roll the cookies carefully to avoid breaking them.
5. Cool and Store:
- Place the cookies on a wire rack to cool completely. Store them in an airtight container; they will keep for up to 2 weeks and taste even better after a couple of days!
Enjoy your Vanillekipferl with a cup of tea or mulled wine—an authentic Austrian holiday delight! Let me know if you’d like another traditional recipe.
