Crescent Butter Biscuits
Description
Buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar in this festive German cookie recipe.
Ingredients
•
2 1/2 cups all-purpose flour
•
1 1/2 cups almond flour
•
3/4 cup white sugar
•
1 cup unsalted butter
•
3 egg yolks
•
1/4 cup vanilla sugar, or as needed
Directions
1
Combine all-purpose flour, almond flour, and sugar in a bowl; rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
2
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3
Turn dough onto a floured work surface; roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.
4
Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.