I can’t remember of a christmas without these typical Austrian crescent-shaped cookies. When the scent of vanilla and melted butter filled the house and the anticipation grows on christmas season. The preparation takes a little practice, but the taste is convincing anyway.
Makes about 30 Vanillekipferl
- 200 g flour
- 50 g confectioners sugar
- 80 g ground almonds
- 150 g butter
- 30 g vanilla sugar
Quickly knead the butter, confectioner sugar, flour and almonds into a smooth dough.
Wrap the dough in a plastic bag and let it rest in a cool place for about 30 minutes.
Form the dough into about 30 crescents, place them on a baking sheet covered with parchment paper and rest in a cool place for about 30 minutes.
Preheat the oven to 200° C and bake the cookies for about 10 minutes or until light golden.
Roll the still-warm Kipferl in the vanilla sugar. They have to be still warm, (when they are cool, the sugar will not stick properly) but they also break pretty easily at this stage. So handle with care.
Let cool them completely and cover it with confectioners sugar.
The Kipferl become even yummier after 2 – 3 days.