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Vanilla Crescents – Vanillekipferl

Austrian Vanillekipferl or vanilla crescent cookies, these are some of the best cookies in the world. You just have to try them!!!
Course Cookies
Cuisine Austrian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 50 a lot
Calories 62kcal
Author Adina

Ingredients

  • 280 g all-purpose flour 9.8 oz/ 2 1/3 cups, (Note 1)
  • 80 g granulated sugar 2.8 oz/ 1/3 cup + 1 tablespoon
  • 200 g unsalted butter 7 oz/ 1 ¾ sticks, very cold
  • 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon, (Note 2)
  • 50 g granulated sugar 1.7 oz/ ¼ cup
  • 3 tablespoons vanilla sugar

Instructions

  • Dough: Place the flour, sugar, cubed butter, and hazelnuts in the food processor. Process shortly to form a crumbly dough. Transfer the dough to the working surface and knead briefly to bring it into shape. Form a disc, wrap it tightly in plastic foil.
  • Refrigerate for at least one hour.
  • Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line one or two baking trays with baking paper; you will have to work in batches.
  • Shape: Form a long roll and cut it into small pieces. To check, form one ball, it should be roughly the size of a larger cherry. Next, form the dough pieces into crescents and place them on the baking tray. Don't make the ends too thin; you don't want them to get too brown in the oven.
  • Bake in batches: When a tray is full, bake the first batch, in the middle of the oven, for about 13-15 minutes or until very lightly browned around the edges. While the first crescents are baking, form the next batch.
  • Rest: Take the crescents out of the oven and rest on the tray for 3 or 4 minutes, but not longer. Mix the sugar and the vanilla sugar on a large plate.
  • Coat with sugar: Carefully roll the crescents into the sugar, then place them on a wire rack to cool completely. You will probably break the first 2 or 3 until you get the hang of it. Use a kitchen scale to measure the ingredients; cup measuring is too imprecise. Ground almonds can be used instead.
  • Repeat the process with the remaining dough. They keep airtight in cookie jars or cookie tins for 2 or 3 weeks.

Notes

  1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  2. Ground almonds can be used instead.

Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sugar: 3g