Vanillekipferl are crunchy buttery little crescent-shaped cookies with a melt-in-your-mouth consistency and sweet powdered sugar coating.
Servings 48 cookies (4 dozens)
- 1 1/4 cups unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon (plus 2 teaspoons) vanilla
- 1 1/4 cups finely ground almonds
- 2 1/4 cups all-purpose flour, (up to a 1/4 cup extra flour if needed)
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside
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.
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.
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.
Bake in preheated oven 12-15 minutes or until lightly golden brown. Remove to a wire rack until cool enough to handle. While cookies are still warm, roll in confectioners' sugar. Return to wire rack and cool completely. Dust with more powdered sugar before serving or storing.
- Finely ground the almonds before measuring it.
- When you get all ingredients combined, the dough should be crumbly (like an almond meal) but it should hold its shape when pressed together.
- You’ll need to refrigerate the dough for half an hour before shaping and baking.
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 13mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Calcium: 8mg | Iron: 1mg