Ingredients
Method
- Put the flour, sugar, almonds, salt and the vanilla seeds in a bowl.
- Cut the cold butter into small cubes and add it to the ingredients in the bowl.
- Quickly but gently mix the ingredients with your hands until just combined - overworking makes the cookies tough.
- Form rolls from the dough (see blog section for why rolls) and put them in the fridge for at least 1 hour, better overnight.
- Cover a baking tray with parchment.
- Remove the rolls from the fridge and cut off pieces of about 1 cm.
- Roll each piece into a small rope of 5 - 6 cm, tapering the ends.
- Shape into crescents by bending the ropes and set them onto a baking tray.
- Chill the tray with the kipferl for 15 - 20 minutes (see blog section on chilling the cookies).
- Preheat the oven to 140 °C (285 °F) upper-lower heat or 120 °C (250 °F) circulating heat.
- Bake the Vanillekipferl in the hot oven for 15 - 20 minutes. They're ready when you can lift them easily from the tray and they're still pale, don't let them brown!
- Right after removing them from the oven, roll the kipferl in vanilla sugar OR dust them with vanilla or icing sugar.
- Let the kipferl cool down completely and layer them into a cookie box.
Notes
Vanillekipferl can be stored in a tightly closed cookie jar for up to six weeks. But honestly, they won't last that long 😉...