Vanillekipferl

What you'll need

• Mixing bowl
• Food processor (for grinding almonds, if not pre-ground)
• 2 baking sheets
• Parchment paper
• Wire rack
• Shallow bowl or plate (for coating)

Ingredients

Dough

• 200g (1¾ cups) all-purpose flour
• 150g (1⅓ cups) ground almonds
• 150g (⅔ cup) unsalted butter, cold and cubed
• 70g (⅓ cup) granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Coating

• 100g (¾ cup) powdered sugar
• 1 tbsp vanilla sugar (or 1 tsp vanilla extract mixed in)

Instructions

1. Mix the dough In a large bowl, combine the flour, ground almonds, sugar, and salt. Add the cold cubed butter and rub it in with your fingertips (or pulse in a food processor) until the mixture starts to clump. Add the vanilla extract and bring the dough together into a ball.
2. Chill Wrap the dough and refrigerate for at least 30 minutes, until firm enough to shape.
3. Preheat & prepare Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
4. Shape the crescents Pinch off pieces of dough about the size of a walnut. Roll each into a short rope, tapering the ends, then curve into a crescent shape on the prepared baking sheet.
5. Bake Bake for 12–15 minutes, until the bottoms are lightly golden but the tops remain pale. Watch closely near the end — they burn quickly due to the almond content.
6. Coat in vanilla sugar Mix the powdered sugar and vanilla sugar in a shallow bowl. While the cookies are still warm, gently roll each one in the sugar mixture to coat.
7. Cool & store Transfer to a wire rack to cool completely. Dust with a second coat of sugar if desired. Store in an airtight container for up to two weeks.