|Vanillekipferl (Vanilla Crescent Cookies)|
Yield: 3 1/2 Dozen Cookies
2 1/4 cups King Arthur All-Purpose Flour
1 teaspoon Coarse Salt
2/3 cup Vanilla Sugar
1 1/3 cup Ground Almonds (I used blanched slivered Almonds)
14 tablespoons Unsalted Butter, cold and cut into cubes
2 XL Egg Yolks
2 tablespoons Whole Milk
1 teaspoon Pure Vanilla Extract
6 tablespoons Confectioners'/Powdered Sugar
1 1/2 teaspoons Vanilla Sugar
Line baking sheets with parchment paper.
Take powdered sugar and combine with vanilla sugar; set aside. You will use this after you bake the cookies and while they are warm, you dip them into this sugar mixture to coat. The cookies have to be warm for the sugars to stick.
Place almonds in coffee grinder and grind until the almonds have reached a finely ground texture.
In a bowl, combine flour and salt and set aside in fridge to keep cool until ready to use.
Cut butter into 1/2 inch cubes and set aside in fridge to keep cold until ready to use.
|Almonds in grinder and almond meal|
In a large bowl, whisk together the egg yolks, milk and vanilla extract.
Add butter to flour mixture and with a pastry cutter (or your hands) work it until you reach small crumbs.
Add in vanilla sugar and ground almonds and mix until incorporated.
Add to egg mixture and combine until you form dough.
Knead with your hands for about 30 seconds.
Cut dough into quarters and cover with plastic wrap until ready to use.
Using one quarter of the dough at a time, divide it into small pieces and roll with your hands into 1/2 inch thick pieces and form a crescent shape. Pinch the edges slightly.
|Butter in cubes, how dough should look when reaches crumbly texture and Vanilla Sugar I used|
Place on baking sheets and freeze for 5 minutes.
Bake for 13-15 minutes, until edges are slightly golden.
Wait 2 minutes and then dip the top side into the vanilla sugar mixture. The sugar mixture will stick on the warm cookies.
Transfer to wire racks to cool completely.
Homemade Vanilla Sugar:
1 cup Granulated Sugar
1 Vanilla Bean
Place sugar in the bowl of a food processor.
Scrape vanilla bean using the back of a knife and add to bowl, and pulse until incorporated.
Make 1 day ahead or more, and store in an airtight container until you need it.
Vanillekipferl (Vanilla Crescent Cookies) recipe adapted from Li'l Vienna: