Vanillekipferl

These vanillekipferl are traditional German crescent cookies that are buttery, flavored with almond extracts, and rolled in fragrant vanilla sugar.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 44 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons white sugar
• 3 large egg yolks
• 3 vanilla beans
• 0.5 cup white sugar
• 1.5 cups almond flour
• 2.3333332538605 cups all-purpose flour
• 2.25 sticks unsalted butter, softened

Recipe Instructions

Step 1

Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Step 3

Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.

Step 4

Stir together all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.

Step 5

Make vanilla sugar: Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl and set aside.

Step 6

Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the prepared baking sheets.

Step 7

Roll warm cookies in vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.