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Vanilla Kipferl

Vanilla Kipferl	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Also known as Vanillekipferl or Vanilla Crescents.

1 vanilla bean
2/3 cup blanched almonds
2 cups flour
1/2 cup sugar
1 large pinch of salt
3/4 cup plus 2 tablespoons softened unsalted butter, cut into slivers
2 egg yolks
vanilla sugar (see below) or powdered sugar

Cut open the vanilla bean and scrape out the
pith. Grind the amonds very fine. With a
large knife, blend together the almonds with
the flour sugar, salt, vanilla pith, and
butter, using a chopping motion, on a work
board. Add the egg yolk and knead to form a
dough. Chill, wrapped in plastic. Shape the
dough into a roll and cut into 50 equal
pieces. Preheat the oven to 375F. Form the pieces into small rolls with pointy tapering ends; bend these into crescents and place on ungreased baking sheets. Bake in the center of the oven until light brown, about 12 minutes. Dredge the crescents while still warm in vanilla sugar or powdered sugar. Reapply sugar after they cool (sift over the top inside their storage container).

To make vanilla sugar: Keep caster sugar and a vanilla bean in an air tight jar, after a few weeks the sugar will taste of vanilla.

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Reviews of Vanilla Kipferl:

1-5 of 6 reviews   Next >>

  A cookie baker  Nov 5, 2012
Would make this again.
YUM!!!!!!!!!!!!!!!!!! 5 stars

  gypsy queen in Toronto, Canada  Dec 5, 2010
Would make this again.
A wonderful recipe. Thank you.

I skipped the making of the vanilla sugar; instead just mixed sugar and vanilla extract into the dough. I also bought ground almonds. This really helped make the recipe fast, and they were still absolutely delicious!
4 stars

  Susan Shifman in Arizona  Dec 11, 2009
Would make this again.
My favorites cookies for this time of the year. 5 stars

  A cookie baker in Ohio  Dec 9, 2009
Would make this again.
I have been searching for this recipe for years. As a child, our neighbors were from Austria and made these cookies all the time. I never thought I would find the recipe, but I tried it and I was transported back nearly fifty years...Many thanks for the recipe! 5 stars

  Hannelore Hanna in Egypt  Dec 21, 2003
Would make this again.
I love them and I bake them every Christmas. I would like to find other coockies from Austria, can you send ma some recipes. Thanks again, and Best Regards,

Sincerely yours,
Dr. Eng. Hannelore Hanna
5 stars

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