Dessert
Vanillekipferl (Austrian vanilla crescents)
- Preparation time
- 1 h 15
- Servings
- serves 8
Ingredients
- Flour — to buy250 g
- Butter — to buy175 g
- Almonds — to buy100 g
- Sucre glace — to buy80 g + extra for coating
- Vanilla pod — to buy1 pod
- Salt — to buy1 pinch
Preparation
Take the butter out of the fridge 20 minutes before starting so it is soft but still cool.
In a bowl, mix the flour, ground almonds, icing sugar, seeds from the vanilla pod and a pinch of salt.
Add the diced butter and rub it in with your fingertips until even, then quickly bring together into a ball without overworking the dough so it stays short.
Wrap and let the dough rest for 1 hour in the fridge: it will be easier to shape once cold.
Take small pieces of dough, roll them into thin 6-7 cm logs and curve them into crescents; place them on a baking sheet lined with parchment paper.
Bake for 12-14 minutes at 170°C, until the crescents are just golden at the edges: they should stay pale on top, as they keep cooking once out of the oven.
Let them cool for 5 minutes then gently roll each still-warm crescent in icing sugar until fully coated.