Almond Crescent Cookies (Vanillekipferl)

A plate of freshly baked almond crescent cookies also known as Vanillekipferl

Almond Crescent Cookies (Vanillekipferl)

These German cookies are melt-in-your-mouth delicious.

Course Baked Goods

Cuisine Austrian, German

Keyword cookies

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 20 minutes

Total Time 1 hour

Servings cookies

Calories 157kcal

Author Maike

Ingredients

FOR THE DOUGH

16 tablespoons butter unsalted
4 teaspoons vanilla sugar *see notes
½ cup powdered sugar
1 cup ground almonds
1 ¾ cups flour all-purpose

FOR THE SUGAR COATING

½ cup granulated sugar
4 teaspoons vanilla sugar *see notes

Instructions

MAKING THE DOUGH

Use a food processor to grind 1 cup of almonds.
Combine butter, granulating sugar, and vanilla sugar in a large bowl and beat with an electric mixer or stand mixer until creamy. Slowly pour in ground almonds and flour until the dough.
Once the dough is crumbly remove it from the bowl onto a working surface. Use your hands to form it into a large dough ball. Wrap the dough ball in saran wrap and chill it in the fridge for 20 minutes.
Preheat the oven to 350° Fahrenheit.
Remove the dough from the fridge and make 1 inch little balls. Shape the dough balls into crescent shapes and place them onto the baking sheet.
Bake for 20 minutes. Allow the cookies to cool for 5 minutes.

MAKING THE SUGAR COATING

Combine powdered sugar and vanilla sugar in a shallow bowl.
Roll the warm almond crescent cookies in the sugar mixture. Transfer the cookies onto a cooling rack until they have completely cooled.

Notes

For this recipe shop for Dr. Oetker Vanilla Sugar which you'll find in the baking aisle in most major supermarkets. If you can't find it locally, you can get it on Amazon or make your own (instructions are in the post).

Unfortunately, substituting vanilla sugar with vanilla extract is not an option.

Nutrition