Vanillekipferl – Intensely Vanilla Crescent Cookies

I'm not exaggerating when I say these cookies are pure heaven. I like them so much that I could eat them all at once. I've been snacking on a few from the tin every day, and I think there won't be anything left to give away in little sweet packages, which I apologize for to everyone who was supposed to get some ;)

These crescents are very, very vanilla-y and so delicate that they simply melt in your mouth. So be careful when moving them from the baking sheet or transporting them, because they can break (and the ones that don't turn out end up in the baker's tummy, right?)

One more thing… Although the ingredients list 4 vanilla beans, I used 2, and instead of the other 2 I added a packet of vanilla sugar with vanilla seeds. You could also add vanilla extract, but I'd advise not to give up on real vanilla beans entirely.

I'm adding this recipe to my “Cookie Advent” event, and while I'm at it, let me invite you once more to join in.

vanillekipferl – vanilla crescent cookies

Before I get to the recipe, I'd like to brag a little about what my daughters were up to this weekend. We had a lovely, sweet weekend spent baking gingerbread cookies together. This time it was Aganiok's gingerbread cookies and pepparkakor.

our weekend gingerbread cookie factory

The recipe for these crescents comes from the book “Lieblings Weihnachtsplaetchen”.

vanillekipferl – vanilla crescent cookies

Directions:

Cut the vanilla beans in half lengthwise and scrape out the seeds, then mix them with the almonds, making sure the seeds are thoroughly worked into the almonds. Next, mix the almonds with the flour, add the butter cut into thin slices, and chop it in. Add the sugar and salt and knead the dough very quickly. Shape it into 2 rolls 3 cm in diameter, wrap them in plastic wrap, and refrigerate for about 1 hour.

Preheat the oven to 150°C (300°F) and line the baking sheets with parchment paper. Take the rolls of dough out of the refrigerator and cut them into 1 cm slices, then shape each one into a crescent with tapered ends (about 6-7 cm long each). Place them on the baking sheet and bake for about 20 minutes in the middle of the oven, making sure they don't brown.

After removing them from the baking sheet and letting them cool, sprinkle with the powdered sugar mixed with the vanilla sugar.

Enjoy!