Vanillekipferl Recipe
This Austrian Vanillekipferl recipe is a must in our house every December. These tender and crumbly vanilla crescents are full of hazelnuts and rolled in vanilla sugar.
Servings: 50 cookies
Calories: 62kcal
Ingredients
- 2⅓ cups all-purpose flour Note 1
- ⅓ cup + 1 tablespoon granulated sugar
- 1¾ sticks unsalted butter very cold
- ¾ cup + 1 tablespoon ground hazelnuts Note 2
- ¼ cup granulated sugar
- 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.2⅓ cups all-purpose flour + ⅓ cup + 1 tablespoon granulated sugar + 1¾ sticks unsalted butter + ¾ cup + 1 tablespoon ground hazelnuts
- Refrigerate for at least one hour.
- Preheat the oven to 350°F/ 175°C. Line one or two baking sheets with parchment 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.
- Coat with sugar: Mix the sugar and the vanilla sugar on a large plate. 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.¼ cup granulated sugar + 3 tablespoons vanilla sugar
- Repeat the process with the remaining dough. They keep airtight in cookie jars or cookie tins for 2 or 3 weeks.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results.
- Ground almonds can be used instead.
Nutrition
Serving: 1kipferl | Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sugar: 3g