Vanille Kipferl Recipe

Austrian Vanillekipferl (Vanilla Crescent Cookies)

WebDec 14, 2017 · Instructions. Combine the egg yolks, ground walnuts, sugar, flour, butter and 2 vanilla beans* in a large bowl and mix using an …

1. In a big bowl, combine egg yolks, ground walnuts, sugar, flour, butter, and 2 vanilla beans* and mix with a handheld or stand mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Knead a few times with your hand. Form to a hot dog shape and wrap in plastic. Chill in the fridge for about 1 hour or overnight.
2. Preheat oven to 325°F / 160°C and line one or two baking sheets with parchment paper. Set aside.
3. Cut dough in half lengthwise and put one half back in the fridge until you are done with the first batch.
4. Roll dough on a well-floured surface into a rope and cut into walnut-sized pieces. Roll pieces quickly with your fingers on a well-floured surface into small ropes with a bit thinner edges and a bit thicker middle part and form to crescents. Place on prepared baking sheet and bake for 13-15 minutes until they look pale, puffed, and dry. Let cool on baking sheet for about 5 minutes, then transfer to a wire rack. Repeat with second half of dough.

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Vanillekipferl (Vanilla Crescent Cookies!) Gonna Want …

WebNov 28, 2020 · Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a mixing bowl using a handheld mixer on …

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside
2. In a mixing bowl using a handheld mixer on medium speed, cream the butter and sugar until light and fluffy, about 2-3 minutes. Mix in vanilla extract.
3. Scrape down the bowl and add the almonds, flour, and salt. Knead with your fingers until dough comes together. The dough will be crumbly but should come together when shaped and compressed. If the dough is too stick to neatly shape, add more flour, a tablespoon at a time. Do not add more than 1/4 cup totally. Refrigerate dough for 30 minutes.
4. Using a small scoop, form dough into 1 inch balls. Roll ball out and shape into a crescent. Place on prepared cookie sheet. Refrigerate dough in between shaping batches.

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