Vanillekipferln (German almond crescent cookies)

Recipe by liebe mutti
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READY IN: 35mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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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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