Vanillekipferl – Austrian Vanilla Crescent Cookies
Calories: 6
Adjust Servings Here: 24 Cookies
Description
These classic vanillekipferl, or vanilla crescent cookies, are buttery, delicate, and melt in your mouth. Made with almond flour and vanilla, they are a traditional holiday cookie that is simple and elegant.
Ingredients
Vanilla crescents
- 1 cup (227 g) Unsalted butter softened, room temperature
- ½ cup (60 g) Powdered sugar
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) Almond flour
For dusting
- 2 tbsp (16 g) Powdered sugar
Instructions
- Make the dough - Cream the butter and powdered sugar until smooth. Add the vanilla and salt, then mix in the flour and almond flour until the dough comes together.1 cup Unsalted butter, ½ cup Powdered sugar, 1 tsp Vanilla extract, 1/4 tsp Salt, 2 cups all-purpose flour, ½ cup Almond flour
- Chill the dough - Wrap the dough and chill for about 15 minutes, or until firm enough to shape.
- Shape crescents: Take small portions of dough and roll into short logs, then gently curve the ends to form crescents. Keep them similar in size so they bake evenly.
- Bake: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper. Then bake these for 12 to 15 minutes until just lightly golden at the edges. They should stay fairly pale.
- Cool: Let the cookies cool for a few minutes, then dust generously with powdered sugar.2 tbsp Powdered sugar
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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