Vanillekipferln

Vanillekipferln Recipe - Delicious Almond Crescent Cookies from Austria

Region / culture: Austria | Servings: 16

Introduction

Vanillekipferln are traditional Austrian crescent-shaped cookies that are popular during the holiday season. These delicate cookies are made with a combination of flour, confectioner's sugar, ground almonds, vanilla sugar, and butter, giving them a rich and buttery flavor with a hint of almond.

History

Vanillekipferln have been a staple in Austrian baking for centuries, with recipes dating back to the 18th century. These crescent-shaped cookies are believed to have originated in Vienna and have since become a beloved holiday treat throughout Austria and other European countries.

Ingredients

2.25 cups flour
2 cups confectioner's sugar
0.5 cup blanched almonds, finely ground
3 (9 g) packets vanilla sugar
1 pinch salt
0.5 lb (227 g) cold unsalted butter, cut into small pieces
0.25 tsp lemon extract
1 tbsp milk

How to prepare

Combine 1 cup of flour, 0.75 cup of confectioners' sugar, almonds, 2 packets of vanilla sugar, and salt on a clean surface. Shape the mixture into a mound and make a well in the center.
Add butter and lemon extract to the well.
Using your fingers, work the flour-nut mixture into the butter until the dough resembles coarse meal.
Sprinkle milk over the dough and knead until smooth. Shape the dough into a ball.
Cover the dough with plastic wrap and refrigerate it for 1 hour.
Preheat the oven to 350°F (177°C).
Sift the remaining confectioners' sugar and vanilla sugar into a medium bowl and set it aside.
Divide the dough into 16 equal pieces.
Using your hands, roll each piece of dough out on a clean surface into ropes that are 0.75 inch thick.
Cut the ropes crosswise into pieces that are 2.5 inches long, then gently pinch the ends to round off the edges.
Shape each piece of dough into a small crescent and transfer them to parchment paper-lined baking sheets.
Bake the cookies until they are golden around the edges, for about 12 – 14 minutes.
Allow the cookies to cool for 1 minute, then transfer a few at a time to a bowl of sugar and coat them well.
Transfer the cookies to a rack to cool completely.
The cookies may be stored in airtight containers for up to 1 week.

Variations

Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Dip the cooled cookies in melted chocolate for an extra decadent treat.
Replace the almonds with hazelnuts or walnuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to use cold butter when making the dough, as this will help create a flaky and tender texture.

- Be careful not to overwork the dough, as this can result in tough cookies. Only knead the dough until it comes together.

- To achieve the classic crescent shape, gently pinch the ends of each piece of dough to round off the edges before shaping them into crescents.

- Dusting the cookies with a mixture of confectioner's sugar and vanilla sugar while they are still warm will help the sugar stick to the cookies and create a sweet and crunchy coating.

Serving Suggestions

Vanillekipferln are perfect for serving with a cup of hot tea or coffee during the holiday season. They also make a great gift for friends and family.

Cooking Techniques

Be sure to refrigerate the dough before shaping and baking the cookies, as this will help them hold their shape and prevent spreading in the oven.

- When rolling out the dough, work quickly to prevent the butter from melting and becoming too soft.

Ingredient Substitutions

If you don't have vanilla sugar, you can substitute with vanilla extract or vanilla bean paste.

- You can use any type of nut flour in place of ground almonds, such as hazelnut or walnut flour.

Make Ahead Tips

The dough for Vanillekipferln can be made ahead of time and refrigerated for up to 3 days before baking. You can also freeze the shaped cookies before baking and bake them straight from the freezer.

Presentation Ideas

Arrange the baked Vanillekipferln on a festive platter and dust with additional confectioner's sugar for a beautiful presentation. You can also serve them in decorative cookie tins for gift-giving.

Pairing Recommendations

Vanillekipferln pair well with a variety of hot beverages, such as coffee, tea, or hot chocolate. They also go well with a glass of milk or a sweet dessert wine.

Storage and Reheating Instructions

Store Vanillekipferln in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. To reheat, place the cookies in a 300°F (150°C) oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Vanillekipferln contains approximately 150 calories.

Carbohydrates

Each serving of Vanillekipferln contains approximately 15 grams of carbohydrates.

Fats

Each serving of Vanillekipferln contains approximately 8 grams of fat.

Proteins

Each serving of Vanillekipferln contains approximately 2 grams of protein.

Vitamins and minerals

Vanillekipferln are not a significant source of vitamins and minerals.

Alergens

Vanillekipferln contain almonds and dairy (butter), which may be allergens for some individuals.

Summary

Vanillekipferln are a sweet and indulgent treat that are best enjoyed in moderation due to their high fat and sugar content.

Summary

Vanillekipferln are a classic Austrian cookie that are perfect for the holiday season. These crescent-shaped treats are rich and buttery with a hint of almond, making them a delightful addition to any cookie platter. Enjoy them with a cup of tea or coffee for a cozy and festive treat.

How did I get this recipe?

The moment I found this recipe is etched in my memory like the delicate swirls of powdered sugar on a freshly baked Vanillekipferln. It was a crisp autumn day, the kind of day that makes you want to stay indoors and fill your home with the comforting aroma of baking. I was rummaging through an old box of recipes that had been passed down to me from my own grandmother, when I stumbled upon a faded piece of paper with the title "Vanillekipferln" scrawled in elegant script.

I couldn't help but smile as memories of my childhood flooded back to me. I remembered the first time I tasted these delicious crescent-shaped cookies, so tender and buttery with a hint of vanilla. My grandmother used to make them for special occasions, and I would always sneak into the kitchen to watch her work her magic.

As I read through the recipe, I realized that it was not written in my grandmother's handwriting. It was a recipe she must have picked up from a friend or neighbor along the way. But the ingredients and instructions were familiar to me, and I knew that I had to try my hand at making these beloved cookies myself.

I gathered the ingredients – flour, butter, sugar, vanilla, and ground almonds – and set to work in my own kitchen. The familiar scents of butter and vanilla filled the air as I mixed and shaped the dough, just like my grandmother used to do. I rolled each piece of dough into a long rope, then carefully shaped it into a crescent, just as the recipe instructed.

I placed the Vanillekipferln onto a baking sheet and slid them into the oven, watching eagerly as they turned a golden brown and filled my kitchen with their irresistible fragrance. When they were done, I dusted them with a generous coating of powdered sugar, just like my grandmother always did.

As I took my first bite of a freshly baked Vanillekipferln, I was transported back to my childhood, to lazy afternoons spent in my grandmother's kitchen, watching in awe as she created delicious treats with such skill and love. I could almost hear her voice, gently guiding me through the recipe and offering words of encouragement.

I knew then that this recipe was more than just a piece of paper – it was a connection to my past, a way to honor the memories of my grandmother and all the joy she brought to our family through her cooking. And as I shared these Vanillekipferln with my own loved ones, I knew that her legacy would live on through each delicious bite.

So now, whenever I make a batch of Vanillekipferln, I do so with a heart full of gratitude and love for the woman who taught me so much about the power of food and family. And as I watch my own grandchildren sneak into the kitchen to watch me work my magic, I can only hope that they, too, will carry on this delicious tradition for generations to come.