These crescent-shaped Vanilla cookies are an absolute classic of traditional German Christmas baking, and they are easy to make, too!
Ingredients (for one batch)
- 1 2/3 cup wheat flour (200g) - do not use enriched flour
- 1 knife tip baking powder
- 1/2 cup sugar (100g)
- 1/2 tablespoon Vanilla sugar (8g)
- 1 egg
- 4.5 ounces soft butter (125g) - we recommend using European butter (like Kerry gold) unsalted, no added vitamins
- 1 cup almond flour (100g)
To sprinkle
- about 1/4 cup powdered sugar
- 1/2 tablespoon Vanilla Sugar (8g)
Preparation
- Cover baking tray with parchment paper.
- Preheat oven. Convection bake: 320°F
- Dough: Mix flour with baking powder in a mixing bowl.
- Add other ingredients and process everything with a hand mixer (dough hooks) first at the lowest level, then at the highest level to a dough.
- Then knead dough to a smooth dough on a lightly floured work surface.
- Form pencil-thick rolls from the dough, cut into 1.5 to 2 inch pieces, roll the ends a little thinner and form into croissants.
- Put the croissants on the baking tray.
- Bake in the middle of the oven Baking time for about 10 minutes
- Pull the Vanille Kipferl with the baking parchment from the baking tray, slide together on the paper.
- Sift powdered sugar, mix with vanilla sugar and sprinkle the hot kipferl with it immediately after baking. Let Vanille Kipferl cool and then sprinkle again.
