Vanillekipferl (Vanilla Cookies)

READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel.
  • Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel.
  • Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix.
  • Take dough out of food processor and knead once or twice to form the dough.
  • Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night.
  • Preheat oven (180 c). Grease a baking tray.
  • Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm.
  • Shape these little rolls to make "half moons" or "horseshoes" (KIpferl).
  • Bake cookies for about 15 minutes until light golden.
  • Meanwhile mix mix caster sugar and vanilla sugar.
  • Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture.
  • Keep them in an airtight container.
  • NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess.
  • NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.
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