Vanille Kipferln are traditional German shortbread crescents baked in Advent time. Pastry is more flaky than typical shortbread because of almonds addition. After baking crescents are stiff outside and crispy inside. They stay fresh for few days. Vanilla seeds from the vanilla bean give very clear, intensive vanilla flavour. Beware not to eat them all. Enjoy!
about 58-60 pieces (depending on size)
- 2/3 cup + 2 tablespoons (180 g) softened butter
- ½ cup + 1 tablespoon (90 g) icing sugar
- 100 g almond flour
- seeds of 1 vanilla bean
- 1 teaspoon pure vanilla extract
- 2 egg yolks
- 1 ¾ cup (280 g) all purpose flour
Place all ingredients in the bowl of a stand mixer and mix until smooth, tight dough (the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2-3 hours (or overnight).
After cooling time remove dough from the fridge. Tear away walnut size portions and fill with it crescents mould (one portion – one hole). If you do not owe special mould roll each portion with your fingers into a log shape and fold ends to create crescent. Prepared without mould cookies place on a baking tray lined with parchment paper.
Bake at 350°F (180°C) for 10 to 18 minutes (depending on the oven condition). The crescents should be lightly browned and set. Just after baking they are still tender and become hard when getting cold. Cool after baking on a wire rack. Dust with icing sugar before serving.
Tags: Almonds, Vanilla.