VANILLEKIPFERL
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VANILLEKIPFERL
Ingredients
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 2 ¾ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup almonds, ground (see blog post for more information)
- 1 large egg at room temperature
Instructions
- Preheat oven to 350 degrees F. Line sheet pan with parchment paper, silicone baking mat or spray with cooking spray.
- Place butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy about 5 minutes, scraping sides of the bowl halfway through mixing.
- Add flour, salt, ground almonds, and egg. Mix on low speed until well combined.
- Take 1 tablespoon dough and roll it between your hands to form a 3-inch log. Place the log on the sheet pan and shape it into a crescent. Continue making crescents, placing them 2 inches apart on the sheet pan. If your kitchen is hot, place the cookies in the refrigerator 10 minutes before baking.
- Bake for 8-12 minutes or until the bottom of the cookie and tips are lightly golden.
- While cookies are baking, make the sugarcoating by combining vanilla sugar with ¾ cup granulated sugar in a bowl.
- Place about 4-6 hot cookies in the sugar-vanilla sugar combination as soon as the cookies are done baking. With a spoon, lightly toss them in the sugar mixture until they are coated.
- Place the sugar-coated crescents on a plate to cool completely.
- Store in an air-tight container in a cool place. They will stay fresh for several weeks.
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