Vanillekipferl (German Crescent-Shaped Vanilla Cookies)

It's time for Christmas baking! It's a tradition to bake cookies during advent in European countries especially in Germany, because people like to give their homemade cookies as christmas gift. Vanillekipferl is one of popular cookies in Germany during Christmas season. We can find them in every bakery or supermarket.

It usually contains butter, sugar, eggs, almond flour and of course vanilla, the dough is shaped into crescent (kipferl) then dusted with powdered sugar. There are several ways to form crescent shape for this cookies. You can use crescent baking form, crescent cookies cutter or just form them with the hand.

We wish you a merry Christmas! 🙂

Vanillekipferl (Photo credit : Veronica)

Vanillekipferl (German Crescent-Shaped Vanilla Cookies)

Makes about 80 pieces

You need :
a hand mixer or a balloon whisk
a kitchen scale
2 baking trays
2 sheets parchment paper
plastic wrap

Ingredients :
200 gr butter (in room temperature)
200 gr caster sugar
1 tbsp vanilla extract/paste
2 eggs
100 gr almond meal
400 gr all purpose flour
1 tsp baking powder
pinch of salt

Extra :
powdered sugar

Steps :
Mix together almond meal, flour, baking powder and salt. Set aside.

Line two baking trays with parchment papers. Set aside.

Put butter and sugar into a mixing bowl. Whisk with hand mixer (or a balloon whisk) in high speed until smooth. Then add in the eggs, continue whisking until combined.

Add in flour mixture, mix them carefully and evenly with hand until it becomes a smooth dough. Form the dough into a ball, wrap it with plastic wrap. Chill the dough in the fridge for about 20 minutes.

After about 20 minutes, unwrap the dough. Take about 10-12 gr dough, roll it into a small thin cylinder (as big as your point finger or about 6 cm long). Bend the cylinder into a crescent shape. Repeat this process until finished.

Preheat the oven into 150 degree Celsius (about 5 minutes before baking).

Bake the cookies for about 20 minutes or until golden brown. Turn off the oven. Let them cool. Dust with powdered sugar.

Recipe by Veronica

Share this:
Facebooktwittergoogle_pluspinterestmailFacebooktwittergoogle_pluspinterestmail

Follow me:
twitterinstagramtwitterinstagram