Last minute present from the kitchen: Vanillekipferl

Vanillekipferl/Vanilla crescents |@strudelandcream

Funny how differently I approach the Christmas season from year to year. Last year I started my first christmas baking at the end of September to prepare for my Advent calendar here on Strudel & Cream.
This year Christmas sneaked up on me, at least in the kitchen. I baked my first Christmas cookies only last Friday, on December 20th. This makes a short but very intense Christmas baking season. The smell of cookies in the kitchen and all over the apartment, while the freshly bought Christmas tree is waiting on the balcony to become the real star in the living room – once decorated of course. What a count down to Christmas Eve.

Vanillekipferl/Vanilla crescents |@strudelandcream

These Vanillekipferl (Vanilla Crescents) are typical Austrian Christmas cookies, one of the most popular and well known ones. Easy to make they get their distinct vanilla taste from turning them in vanilla sugar while still warm, right after they come out of the oven. Additionally you can sprinkle them with the left over sugar right before serving.

Vanillekipferl/Vanilla crescents |@strudelandcream

Are you still looking for a Christmas present? These Vanillekipferl also double as a great last minute Christmas gift.

Vanillekipferl/Vanilla crescents |@strudelandcream


Ingredients (makes approximately 70 crescents):
275 g flour
100 g ground almonds (without skin)
75 g white sugar
175 g butter, in pieces
2 ego yolk (medium size)
Pinch of salt
For rolling:
2 packages vanilla sugar (2x 8 g)
60 g icing sugar

1) Knead all ingredients until you have a smooth dough. Divide dough in half and form two balls. Wrap dough in cling film and let rest in the fridge for 1-2 hours.
2) Heat oven to 175 ºC. Line two baking sheets with parchment paper. On a floured surface, form a roll from each of the dough balls. Cut each roll into 35 same sized pieces, form small crescents and put on baking sheet (one baking sheet per roll). Bake crescents in the center of the oven for 12-15 minutes until they are light brown.
3) In the meantime, combine and sieve vanilla and icing sugar. Remove the cookies from the oven and carefully turn them one after the other in the sugar while still warm. Let cool.
4) Enjoy immediately or store in an airtight cookie container.


Zutaten (ergibt ca. 70 Stück):
275 g Mehl
100 g gemahlene Mandeln (ohne Haut)
75 g Kristallzucker
175 g Butter, in Stücken
2 Eigelb (Grösse M)
Prise Salz
Zum Wälzen:
2 Packungen Vanillezucker (2x 8 g)
60 g Staubzucker

1) Alle Zutaten zu einem glatten Teig verkneten. Den Teig halbieren, zwei Kugeln formen und in Frischhaltefolie einwickeln. Teig ein bis zwei Stunden im Kühlschrank rasten lassen.
2) Backrohr auf 175 ºC vorheizen. Zwei Backbleche mit Backpapier auslegen. Jede der Teigkugeln auf einer bemehlten Arbeitsfläche zu einer Rolle formen und in je 35 etwa gleich grosse Stücke schneiden. Aus den Stücken kleine Kipferl formen und auf das Backblech legen (je Rolle ein Backblech verwenden). Kipferl in der Rohrmitte 12-15 Minuten leicht bräunlich backen.
3) In der Zwischenzeit Vanille- und Staubzucker vermengen und sieben. Die Vanillekipferl aus dem Rohr nehmen und während sie noch warm sind vorsichtig einzeln im Zucker wenden. Auskühlen lassen.
4) Sofort geniessen oder in einer luftdichten Keksdose aufbewahren.

1 Comment
  1. yummy classics!

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