VANILLEKIPFERL

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Vanillekipferl image

Vanilla cookie crescents make the perfect German Christmas treat!

Provided by Marianne

Categories     World Cuisine Recipes     European     German

Time 2h40m

Yield 120

Number Of Ingredients 9

2 ⅓ cups all-purpose flour
1 ½ cups almond flour
½ cup white sugar
2 tablespoons white sugar
2 ¼ sticks unsalted butter, softened
3 large egg yolks
½ cup white sugar
1 tablespoon white sugar
3 vanilla beans

Steps:

  • Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
  • Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
  • Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
  • Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
  • Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.5 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 0.5 mg, Sugar 2.4 g

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