Vanilla Kipferl

Recipe from What's For Lunch, Honey? 


1 vanilla bean
210 g all-purpose flour
180 g butter - softened
50 g confectioners' sugar
Pinch of salt
70 g blanched almonds - finely ground. I sometimes coarsely grind them to add a new texture into the cookie.
2 egg yolks
60 g vanilla sugar - see below


Cut open the vanilla bean and scrape out the pith. Combine together the almonds with the flour, sugar, salt, vanilla pith, and butter. Using your fingers, work flour–nut mixture into butter until dough resembles coarse meal or breadcrumbs.

Mix in the egg yolks and knead to form a smooth dough. Wrap the dough in some plastic wrap and chill for approx. 30 minutes. This is an essential step, without the resting period, the dough will break when being formed into cookies.

Pre-heat oven to 180 degrees C.

After resting cut the dough into 1/2 inch slices and roll each slice into a 3 inches long piece with pointy tapering ends; bend these into crescents shapes. Place on a baking sheet and bake in the center of the oven until light golden, about 12 minutes, rotating the sheets halfway through for even baking. The kipferls should not turn brown.

After baking dip the still hot cookies into powdered sugar and/or vanilla sugar.

Handle the cookies with care, as they break quite easily, especially after baking. The cookies will keep for at least two weeks is a air tight container or a sealed cookie tin.

My tip: Place the vanilla pod without the pith in the tin or container with the cookies. This gives the cookies an additional vanilla aroma.

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