Vanillekipferl (German Vanilla Crescent Cookies

• Vegetarian

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 6 tbsp Confectioners' sugar
  • 1 pinch Salt
  • 6 tbsp Sugar
  • 1 1/2 tsp Vanilla sugar

• Nuts & Seeds

  • 1 1/3 cup Hazelnuts, Ground

• Dairy

  • 1 3/4 sticks Butter, unsalted

Found on platedcravings.com

Description

Directions

• In a bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
• Add sugar and ground hazelnuts (or almonds). Mix in until well incorporated. Knead until a slightly smooth dough forms, the dough will be a bit crumbly but thats normal. Vanillekipferl are very delicate and so the dough wont be as smooth as a normal cookie dough.
• Cover the dough with clingfilm and put it in the fridge for 1 hour.
• Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
• Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1-inch pieces, and bend the dough pieces into a croissant (crescent) shape. It will be a bit difficult to do this but thats normal. Place the Vanillekipferl on the baking sheet and chill them for 20 minutes.
• Bake the Vanillekipferl for 15 min until the edges are golden. Let them cool slightly.
• Combine confectioners sugar with the vanilla sugar.
• Carefully remove the Vanillekipferl from the baking sheet while theyre still warm and dip them in the sugar mixture to coat.