Traditional Austrian Vanilla Crescent Cookies (Vanillekipferl)
Serves: 100 cookies
Ingredients:
10
Delight in the flavors of Austria with these delicate and buttery vanilla crescent cookies. Perfectly balanced with a hint of nuttiness and sweetness, these cookies are a delightful treat for any occasion.
Ingredients
Dough Ingredients: | |
|---|---|
| 14 | tablespoons cold, unsalted butter |
| 2 | cups (250 grams) all-purpose flour |
| 1 | cup (100 grams) finely ground walnuts (substitute with almond meal, if not available) |
| 2 | large egg yolks |
| 1 1⁄4 | teaspoons vanilla extract |
| 1 | tablespoon cold milk |
| 2.67 | cups (70 grams) confectioners' sugar |
| 1 | pinch salt |
Sugar Coating Ingredients: | |
| 3⁄4 | cup (100 g) powdered/confectioners'/icing sugar |
| 2 | packets packets (16 g) vanilla sugar or homemade vanilla sugar |
Instructions
| 1. | Begin by cutting the unsalted butter into 1/2-inch cubes, then set them aside in the freezer to keep cold. Simultaneously, prepare the remaining ingredients. |
|---|---|
| 2. | Weigh the all-purpose flour and set it aside in the freezer or fridge to ensure optimal temperature. The colder the ingredients, the better the results. |
| 3. | Grind the walnuts into a very fine texture using a mouli grater. Avoid using a food processor as it may result in pieces that are too large. Alternatively, almond meal can be used as a substitute, a common choice in Austrian Vanillekipferl. |
| 4. | Combine the cold butter and flour in a food processor, pulsing briefly until the mixture resembles coarse crumbs. For smaller processors, this step may need to be done in two batches. Alternatively, this can be achieved by hand using a pastry cutter or rubbing the cold butter cubes and flour between your fingers until a coarse meal forms. |
| 5. | In a mixing bowl, lightly combine the egg yolks, vanilla extract, and cold milk. |
| 6. | Add the butter-flour mixture, ground walnuts, confectioners' sugar, and a pinch of salt to the egg mixture. Stir until the ingredients come together to form a dough. |
| 7. | Knead the dough in the bowl until well combined, for approximately 30 seconds. |
| 8. | Divide the dough into quarters, keeping one portion on the counter while refrigerating the rest. Cover the bowl to prevent the dough from drying out. |
| 9. | Divide the dough into egg-sized pieces and roll each into strands approximately 1/2-inch in diameter. |
| 10. | Cut the strands into 2-inch long pieces. Roll each piece into crescents about 3 to 3 1/2 inches long, slightly thinning the ends. |
| 11. | Arrange the shaped crescents on a baking sheet lined with parchment paper, ensuring they are at least 1/2-inch apart. |
| 12. | Bake the cookies in a preheated 350°F oven on the center rack for 13 to 15 minutes, or until lightly colored. Avoid over-browning the cookies. |
| 13. | For the sugar coating: Combine sifted confectioners' sugar with granulated or vanilla sugar. If using homemade vanilla sugar, mix most of it with the sifted powdered sugar, reserving a small amount for adjustments if needed. |
| 14. | Spread the sugar coating on a plate and prepare another plate for the finished Vanillekipferl. This step can be alternated with rolling out the next batch. |
| 15. | Once baked, immediately remove the cookies from the oven to prevent further cooking. Carefully transfer them to the sugar-vanilla mixture, rolling them until they are evenly coated. Handle with care to avoid breakage. |
| 16. | Allow the cookies to cool briefly before storing them in an airtight container. Enjoy the delicate flavors of these Austrian treats. |
| 17. | It is recommended to weigh the flour, sugar, and nuts in grams for more accurate measurements. |
Published on Jul 20, 2024 by Luminița