Vanille Kipferl aka Vanilla Crescent
Ingredients:
250g all purpose flour
1Tsp backing powder
125g sugar
1 pack vanilla sugar (approx. 50g)
3 egg yokes
200g soft unsalted butter
125g almond meal
50g sieved powdered sugar
1 pack vanilla sugar (approx. 50g)
Method:
- Mix flour with baking powder and sieve into a bowl of a food processor. Add sugar, vanilla sugar, egg yolk, butter and almond meal.
- Start mixing a low speed to incorporate ingredients slowly increasing speed to create a dough.
- Turn out into your work surface and briefly knead the dough. Wrap in cling wrap and place in the fridge to chill for 30 minutes.
- In the meantime heat oven to 180°C and prepare your baking trays with a layer of baking paper.
- Roll the dough into rolls the thickness of your thumb. Cut into 2 cm pieces. These in turn roll out to approx. 5 cm in length. Make the ends a little thinner and shape into crescents. Place onto prepared trays.
- Bake in the oven for approx. 8-10 minutes
- Mix powdered sugar and vanilla sugar. Sprinkle the warm crescents with the sugar or toss in the sugar once they have cooled slightly. Store in an airtight container. Eat within a week – trust me they will not last that long.
