Traditional Austrian Vanilla Crescent Cookies | Vanillekipferl
- Austria, Christmas, Cookies & Pastries, Desserts & Sweets, Holidays & Seasonal
These Vanilla Crescent Cookies captivate with their perfect blend of finely ground almonds, bourbon vanilla, and butter. Their incredible delicacy, crumbly texture, and aromatic finesse make them truly irresistible. Thanks to a little trick in shaping the cookies, they are not only easy to prepare but also ready to serve in no time. As an unmistakable classic of Austrian Christmas Baking, they should not be missing from your cookie plate this year.
Ingredients you will need for this recipe:
- 250 g all-purpose flour
- 100 g ground almonds
- 1 packet bourbon vanilla sugar
- 75 g powdered sugar
- 200 g butter
- a pinch of salt
How to make Vanilla Crescent Cookies:
Some Recipe Tips:
Storage: Packed in an airtight container, the Vanilla Crescent Cookies will last up to 4 weeks.
Traditional Austrian Vanilla Crescent Cookies | Vanillekipferl
Course: Cookies & Pastries, Desserts & SweetsCuisine: AustriaDifficulty: Easyabout 50
cookies10-15
minutes12
minutesThese Vanilla Crescent Cookies captivate with their perfect blend of finely ground almonds, bourbon vanilla, and butter. Their incredible delicacy, crumbly texture, and aromatic finesse make them truly irresistible. Thanks to a little trick in shaping the cookies, they are not only easy to prepare but also ready to serve in no time. As an unmistakable classic of Austrian Christmas Baking, they should not be missing from your cookie plate this year.
Ingredients
250 g all-purpose flour
100 g ground almonds
1 packet bourbon vanilla sugar
75 g powdered sugar
200 g butter
a pinch of salt
Directions
Preheat the Oven
Preheat the oven to 180 °C (top and bottom heat) or 160 °C (convection).
For the Dough
Knead all ingredients together well. For this, put 250 g of all-purpose flour, 100 g of ground almonds, 1 packet of bourbon vanilla sugar, 75 g of powdered sugar, 200 g of butter (cut into small cubes), and a pinch of salt into a mixing bowl.
Shape the Vanilla Crescents Cookies
Shape the dough into a rectangle, with the height of the rectangle about 5-6 cm. Then, cut slices about 1.5 cm thick along the longer side of the rectangle.
Place the slice of dough flat on the work surface, and from the shorter side of the rectangle, use a round shape (cookie cutter or a glass) to cut out crescent-shaped cookies.
Tip: The method you use to shape the dough doesn't matter much. In the end, you just need to create an approximately 1.5 cm high elongated dough slab that is as wide as your chosen cutter.
Bake and Dust with Powdered Sugar
Place the crescent-shaped vanilla cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake in the preheated oven for about 12 minutes until they turn lightly brown from the bottom.
When the vanilla crescents come out of the oven, dust them with powdered sugar and then let them cool completely.
Notes
- Storage: Packed in an airtight container, the Vanilla Crescent Cookies will last up to 4 weeks.
