Vanillekipferl – Crescent-Shaped Vanilla Biscuits

Vanillekipferl – Crescent-Shaped Vanilla Biscuits

Vanillekipferl are small crescent-shaped biscuits. Usually made with almonds or walnuts, dusted with vanilla sugar and traditionally cooked during Christmas.

Ready in: 1 hour
Yield: 15 biscuits

4.9 oz (140 g) butter (room temperature)
2 1/2 oz (70 g) granulated sugar
1 egg yolk (room temperature)
2 1/2 oz (70 g) ground almonds
1.8 oz (50 g) cornstarch
4.2 oz (120 g) all-purpose flour

2.8 oz (80 g) icing sugar
1 packet (8 g) vanilla sugar

1. In a big bowl, combine the butter, granulated sugar and egg yolk. Stir to blend evenly.

2. Sift the flour, cornstarch and ground almonds into a separate bowl. Stir to mix evenly.

3. Incorporate the flour mixture into the egg mixture in batches. Use your hands to form the dough into a roll of 4 cm in diameter. Cover the dough with plastic foil and refrigerate for 30-60 minutes.

4. Cut the roll into slices of 1 cm. Roll the slices, then form into little crescent-shaped biscuits

5. Preheat the oven to 350 °F (180 °C). Lay a baking rack with baking paper. Put the crescent shaped cookies on top. Bake in the oven for about 14-15 minutes.

6. Meanwhile, combine the vanilla sugar and icing sugar in a small bowl. Dust the lukewarm biscuits with the icing sugar mixture. Let the biscuits cool on a wire rack. The biscuits break easily, handle them with care. #( ^ O ^ )#

Per biscuit:

Energy: 203 kcal / 852 kJ
Fat: 12,4 g
Carbohydrates: 19,5 g
of which sugars: 10,8 g
Protein: 3,1 g
Fibre: 0,8 g

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