Vanillekipferl
Description
These vanillekipferl are traditional German crescent cookies that are buttery, flavored with almond extracts, and rolled in fragrant vanilla sugar.
Ingredients
•
2 1/3 cups all-purpose flour
•
1 1/2 cups almond flour
•
1/2 cup white sugar
•
2 tablespoons white sugar
•
2 1/4 sticks unsalted butter, softened
•
3 large egg yolks
•
1/2 cup white sugar
•
1 tablespoon white sugar
•
3 vanilla beans
Directions
1
Stir together all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
2
Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
3
Make vanilla sugar: Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl and set aside.
4
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
5
Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the prepared baking sheets.
6
Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
7
Roll warm cookies in vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.