Vanillekipferln (German almond crescent cookies)

"This is an authentic German recipe that I wrote down a few years ago. I think it's from a German baking magazine. They are a must here in Germany. Very nice at Christmas. My kids gobble them up almost as fast as I make them. Try them, you won't be disappointed. Prep time does not include chilling time."
 
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Ready In:
35mins
Ingredients:
7
Yields:
1 batch
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ingredients

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directions

  • Cut the vanilla beans lenthwise and scrape out the cream.
  • Mix the vanilla cream together with the sugar.
  • Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
  • Work to form a smooth dough.
  • Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  • Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
  • Cut off every 7 cm (3") and bend to form a half-moon.
  • Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
  • Carefully remove the Kipferln from the baking sheet.
  • While still warm roll in remaining vanilla sugar.
  • Let cool.
  • Sprinkle with sifted icing sugar.
  • (opt.).

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Reviews

  1. It was really fun to make, and yummy!!!
     
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RECIPE SUBMITTED BY

I am a Canadian stay-at-home mom of three living in Germany. My husband is German, but has fallen in love with the North American cuisine. I teach English at a night school and love to spoil my students on the last night of class with a good pan of brownies. I love to cook, but even more than that I love to bake. I spoil my family as often as I can. When I am not baking or cooking, I am a passionate handicrafter. I love to knit and woodwork and make toys for my kids.
 
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