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Vanilla kipfel (almond crescents)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 150g blanched almonds
  • 150g (1 cup) plain flour
  • 150g unsalted butter, chilled, cubed
  • 70g sugar
  • 2 egg yolks, at room temperature, lightly whisked
  • 2.20 gm vanilla essence
  • Butter, to grease
  • 125g (3/4 cup) icing sugar
  • 60g (1/4 cup) caster sugar
  • Vanillin sugar (optional), to dust
Instructions:
  • Add the almonds to a food processor and pulse until finely ground, or use a nut grinder for optimal results.
  • In a medium bowl, sift the flour. Then, add the butter and sugar. Use your fingertips to rub the mixture together until it resembles fine breadcrumbs.
  • Combine almonds, egg yolks, and vanilla essence in a mixing bowl, gently bringing the dough together with your hands. Transfer the dough onto a lightly floured surface and knead until smooth. Divide the dough into 4 equal parts and wrap each portion in plastic wrap. Let rest in the fridge for 15 minutes.
  • Preheat your oven to 160°C and generously grease 2 baking trays with butter.
  • Shape the dough into a 2cm-thick log, then slice it crossways into 2cm-thick pieces. Roll each piece into a 5cm-long strip and gently curve it to form a crescent. Place on the greased tray and repeat with the remaining dough portions.
  • Bake in a preheated oven for 20 minutes, switching trays halfway, until golden brown and crisp. Let it cool for a bit.
  • Mix the icing sugar and caster sugar together in a shallow bowl or plate.
  • Coat the warm biscuits in the sugar mixture and place them on a wire rack to cool thoroughly. Sprinkle with vanillin sugar, if desired, right before serving.

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