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Vanillekipferl - Vanilla Crescents Recipe
Vanillekipferl - Vanilla Crescents
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Flavors of Germany
Total time: more than 2 hours

Preheat oven at 200° C (400° F)
Prep. time: 20 minutes
Waiting time: 2 hours
Cooking time: 10 minutes
Storing: Keep for several weeks in an airtight tin

Difficulty: Easy
Chef's Note
Vanillekipferl, or vanilla crescents - even though their origin is certainly Austrian, no German household would be without this tradition.

Prepare the vanilla sugar a day ahead by mixing the icing sugar with the vanilla pods or the vanilla powder. Place in a glass jar and close tightly. The icing sugar will take on the flavour of the vanilla.

For about 30 crescents

- 60 g / 2 oz. ground almonds
- 100 g / 3 1/2 oz. cold butter
- 40 g / 6 1/2 tbsp. icing sugar
- 1 egg yolk
- The pulp scraped from 2 vanilla beans
- 330 ml / 2 1/3 cups flour
- A pinch of salt

- 100-150 g / 1 to 1 1/2 cups icing sugar
- vanilla powder
  1. Brown the ground almonds in a hot skillet and allow to cool.
  2. Quickly knead the butter, icing sugar, egg yolk, vanilla pulp, flour, almonds and salt into a smooth dough. Let the dough rest in a cool place for 2 hours.
  3. Form the dough into about 30 crescents and place them on a baking sheet covered with parchment paper. Bake in a preheated 200°C / 400° F oven for about 10 minutes.
  4. Roll the still-warm crescents in the vanilla icing sugar. Store the crescents in a cookie tin, each layered separated by parchment paper.
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