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Ingredients
For the cookie dough:
- 2 cups all-purpose flour spoon and level (250g)
- 1 pinch of salt
- 1 cup unsalted butter cold, cut into small cubes (230g)
- 3/4 cup powdered sugar (85g)
- 3/4 cup ground almonds or hazelnuts or walnuts (100g)
- 1/2 vanilla pod seed scraped out
For the sugar mixture:
- 3/4 cup powdered sugar (85g)
- 1 Tbsp vanilla sugar see note above
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cold cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes
- Use your hands to press the dough together and wrap it in plastic wrap. Chill for one hour in the fridge.
- Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.
- Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1 1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.
- Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending on the size of the cookies) until the edges are golden. They should not brown.
- Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting.
- These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.
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