Buttery, vanilla-infused and delicately crumbly with an almost melt-in-your-mouth texture, these Austrian vanilla crescent cookies will thoroughly win you over! A traditional Vanilla kipferl recipe, the way our Oma made them.
Vanilla Kipferl
This is an authentic Austrian Recipe. The Ingredients are measured in grams to assure accurate amounts. You will need a kitchen scale for this.
Ingredients for 40 servings:
500g flour
160 g powdered sugar
2 tblsp vanilla sugar
400g butter (room temp.)
200g almond flour
Ingredients for sugar coating
5 tblsp vanilla sugar
10 tblsp powdered sugar
1. For the vanilla crescents, mix the flour, powdered sugar, vanilla sugar, room temp. butter cut into small pieces and the almond flour into a firm dough. You can use a kitchen aid mixer but you will probably still have to use your hands. Once all mixed together the texture should hold together. If it is very crumbly, you'll need to add a little more butter.
2. Form into 3 rolls and wrap in plastic wrap. Place in the refrigerator for around 1 hour.
3. pre-heat oven to 350 F.
4.Then take one of the rolled doughs out of the fridge, place it on a non stick work surface. Roll the chilled dough into a log approx. 1/2 in. thickness. Cut the log into 2 inch cylinders and taper the ends into dull points, creating a crescent shape.
5.Bake the crescents on a baking tray lined with baking paper at 350 F for approx. 10-14 minutes until light brown.
6. Roll the still warm croissants in a mixture of powdered sugar and vanilla sugar and then let them cool completely. The sugar sticks best to the cookie when it is still warm.