Vanillekipferl with Almonds

Tender almond crescents with vanilla that melt buttery on the tongue and make a lovely cookie gift. The dough can be prepared ahead and kept chilled.

By yumbelo · 8 servings · 75 minutes

Ingredients

• 200 g wheat flour (type 405)
• 100 g ground almonds
• 80 g sugar
• 1 Packung vanilla sugar
• 1 Prise salt
• 150 g cold butter
• 1 Stück egg yolk
• 80 g powdered sugar for rolling

Method

1. Mix the flour, ground almonds, sugar, vanilla sugar and salt in a large bowl.
2. Cut the cold butter into cubes, add it with the egg yolk to the dry ingredients and quickly knead into a smooth dough.
3. Wrap the dough in foil and let it rest in the refrigerator for about 30 minutes.
4. Preheat the oven to 175 °C top and bottom heat and line a baking sheet with baking paper.
5. Shape the dough into rolls of equal size, about 1 cm thick, cut them into 5 cm pieces and bend them into crescents.
6. Bake the crescents on the baking sheet, spaced apart, for 12 to 15 minutes until golden yellow.
7. Place the powdered sugar in a shallow dish and carefully roll the still warm crescents in it.
8. Let the crescents cool completely on a wire rack, then dust them with powdered sugar a second time.