Vanillekipferl
Vanillekipferl are simple but delicious tender vanilla crescent cookies dusted in sugar. These Austrian Christmas cookies are a tasty addition to any Christmas celebrations!
Equipment
- 2 baking sheets / baking trays
Ingredients
- 100g (⅔ c) plain flour (AP flour) ($0.13 / £0.06)
- 50g (½ c) ground almonds / almond flour ($0.79 / £0.42)
- 50g (¼ c) white sugar ($0.06 / £0.04)
- 60g (¼ c) butter, softened ($0.78 / £0.42)
- 1 egg ($0.35 / £0.18)
- ½ teaspoon vanilla bean paste / vanilla extract ($0.30 / £0.10)
To coat the cookies
- 1 tablespoon icing sugar / confectioners sugar ($0.06 / £0.03)
- 1 tablespoon white sugar ($0.17 / £0.02)
- flour, for rolling and shaping the cookies
Instructions
- In a large mixing bowl mix the flour with the ground almonds / almond flour, sugar, softened butter, egg and vanilla.
- Knead lightly with your hands to form a dough.
- Form the dough in to a ball and wrap in cling film / cling wrap and place in the fridge for 30 minutes.
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Line 2 baking tins / baking trays with baking paper.
- Sprinkle the work surface or chopping board with a little flour and divide the dough into quarters.
- Take one quarter and roll out in to a sausage shape approx. 20-25 cm (8-9 inches) long with a diameter of 1.5 cm (0.6 inch). Cut this in to 4 shorter pieces.
- Form each piece in to a crescent shape, lightly pinching each end.
- Place the crescents on to the lined baking tray and repeat with the rest of the dough.
- Place the crescents in to the preheated oven and bake for 12-15 minutes, until the tips are just beginning to turn brown.
- Mix the icing sugar / confectioners sugar and white sugar in a small bowl and then sprinkle all over the warm cookies as soon as they come out of the oven.
- Leave on the tray for a couple of minutes, then move to a wire cooling rack to cool completely.
- Store in an airtight container for up to 2 weeks
Video
Notes
Estimated costs: Australia $2.64. Per cookie = $0.17
UK £1.27. Per cookie = £0.08
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :)
Butter – unsalted butter. This recipe wouldn’t work with margarine as you need that buttery taste.
Flour – plain flour or all purpose flour.
Almonds – you can use blanched almond flour or almond meal, or ground almonds. If you have ground hazelnuts, feel free to swap them in or use a combination of both hazelnut and almond flours.
Vanilla – use a good quality vanilla bean paste or vanilla extract, the best you can afford, to get the best flavour in your Christmas cookies.
Sugar – granulated sugar / white sugar, for the crescent cookie dough and to sprinkle the warm cookies with when they come out of the oven.
Icing sugar – confectioners sugar. Use pure icing sugar rather than soft icing sugar.
The mixture can look very dry and crumbly when you first start to mix it, but don’t worry it will come together as you continue to mix it.
Handle the dough as lightly as you can for the lightest and tender texture.
Try to make them the same size so they bake evenly.
Sprinkle with icing sugar whilst hot from the oven, this helps it stick.
Try to make them the same size so they bake evenly.
They are cooked when the tips of the crescents are golden brown – the rest of the cookie should still be pretty pale. If they are over baked you lose that classic vanilla taste and the bitter slightly burnt taste can overpower their delicate vanilla flavour. Over baking them can also make them hard rather than tender.
Nutrition
Calories: 89kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 28mgPotassium: 11mgFiber: 0.5gSugar: 5gVitamin A: 109IUCalcium: 10mgIron: 0.2mg
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