Vanillekipferl
Delight in the buttery, melt-in-your-mouth charm of Vanillekipferl, a quintessential Austrian holiday treat that will fill your kitchen with the warm aroma of vanilla and almonds. These crescent-shaped cookies are crafted from a tender dough made with ground almonds, real vanilla extract, and rich unsalted butter, giving them a delicate nuttiness and a crumbly texture that practically dissolves on the tongue. Once baked to golden-edged perfection, each cookie is lovingly coated in a snowy blend of powdered sugar and vanilla sugar, adding a touch of irresistible sweetness. Ideal for festive gatherings or as a homemade gift, this traditional recipe can be prepared in under an hour and yields approximately 40 cookies that stay fresh for days—if they last that long! Whether you’re looking to embrace holiday nostalgia or discover a new classic, Vanillekipferl offers a little bite of magic in every crescent.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams unsalted butter
- 70 grams powdered sugar
- 100 grams ground almonds
- 1 teaspoon vanilla extract
- 100 grams powdered sugar for coating
- 10 grams vanilla sugar for coating
Instructions
In a large mixing bowl, combine the all-purpose flour, ground almonds, and powdered sugar.
Add the cold unsalted butter, cut into small cubes, and the vanilla extract to the dry ingredients.
Using your hands or a pastry cutter, mix the ingredients until a crumbly dough begins to form. Knead lightly until the dough comes together into a smooth mass. Do not overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Remove the dough from the refrigerator and divide it into small portions. Take a small piece of dough, roll it into a log about 5 cm (2 inches) long, and shape it into a crescent.
Place the crescents on the prepared baking sheets, leaving a small amount of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden. Be careful not to overbake as the cookies should remain pale.
While the cookies are still warm, gently roll them in a mixture of powdered sugar and vanilla sugar until they are fully coated.
Let the cookies cool completely on a wire rack before serving. Store them in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 181.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
