Vanillekipferln (German almond crescent cookies)

“This is an authentic German recipe that I wrote down a few years ago. I think it's from a German baking magazine. They are a must here in Germany. Very nice at Christmas. My kids gobble them up almost as fast as I make them. Try them, you won't be disappointed. Prep time does not include chilling time.”
READY IN:
35mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the vanilla beans lenthwise and scrape out the cream.
  2. Mix the vanilla cream together with the sugar.
  3. Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
  4. Work to form a smooth dough.
  5. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  6. Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
  7. Cut off every 7 cm (3") and bend to form a half-moon.
  8. Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
  9. Carefully remove the Kipferln from the baking sheet.
  10. While still warm roll in remaining vanilla sugar.
  11. Let cool.
  12. Sprinkle with sifted icing sugar.
  13. (opt.).

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