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Vanillekipferl
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Prep Time:
30 minutes
30 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
160 minutes
160 minutes
German almond crescent cookies coated in aromatic vanilla sugar.
Ingredients:
- 2.3333332538605 cups all-purpose flour
- 1.5 cups almond flour
- 2.25 sticks unsalted butter, softened
- 3 large egg yolks
- 3 vanilla beans
Instructions:
- Combine all-purpose flour, almond flour, 1/2 cup plus 2 tablespoons sugar, butter, and egg yolks in a bowl. Knead by hand until a smooth dough forms.
- Shape dough into 4 rectangles, then wrap each in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
- In a food processor, combine 1/2 cup plus 1 tablespoon white sugar with scraped seeds from halved vanilla beans. Pulse until seeds are evenly mixed. Transfer the vanilla sugar to a shallow bowl.
- Preheat the oven to 350°F (175°C) and prepare 2 large baking sheets with parchment paper.
- Cut 1 portion of chilled dough into 6 equal pieces. Roll each piece into a 1/2-inch-thick log on a floured surface. Cut each log into 2-inch pieces, then shape into pointed cookies. Place cookies on baking sheets.
- Bake in the preheated oven for 10 to 12 minutes until bottoms are lightly golden but tops are still pale. Remove from the oven and let stand for 2 minutes.
- Roll warm cookies in the fragrant vanilla sugar, gently removing any excess. Place the cookies on a wire rack to cool thoroughly. Repeat the process with the rest of the cookie dough, baking in multiple batches as needed.