Vanilla crescents
Vanilla Crescents, or Vanillekipferl as they’re called in their Austrian and German origins, are one of the most cherished Christmas cookies across Europe. These delicate, crescent-shaped treats have a rich history that dates back to the Austro-Hungarian Empire, where they were traditionally made to celebrate festive occasions. Today, Vanilla Crescents remain a holiday staple, loved for their buttery texture, melt-in-your-mouth crumb, and subtle vanilla flavor.What makes Vanilla Crescents so special is their simplicity. Made with just a few ingredients like butter, flour, and ground almonds, these cookies rely on quality flavors to shine. One key ingredient is real vanilla sugar, which gives the crescents their signature aroma and taste. While you can find vanilla sugar in most shops, making it at home is incredibly easy. Simply place a vanilla bean in a jar of granulated sugar, seal it tightly, and let it infuse for a week or two. This homemade version not only enhances the flavor but also adds a personal touch to your baking.Vanilla Crescents are straightforward to prepare, making them perfect for both seasoned bakers and beginners. They’re rolled into their classic crescent shape, baked until just golden, and then coated in a light dusting of vanilla-infused powdered sugar while still warm. Their timeless appeal lies in their ability to evoke a sense of nostalgia and holiday cheer with every bite.If you’re looking for an easy, crowd-pleasing cookie to add to your festive spread, Vanilla Crescents are a must-try. Their delicate flavor and elegant shape make them the perfect accompaniment to a cup of coffee or mulled wine during the holiday season.
Equipment
- stand mixer or kitchen machine
Ingredients
- 320 g cake flour
- 150 g ground almond
- 250 g butter
- 140 g icing sugar, divided 100g:40g
- 2 tbsp milk
- 1 pinch salt
- 16 g vanilla sugar, divided 8g:8g
Instructions
- Mix the dry ingredients:In your stand mixer, combine the flour, ground almonds, 100 g icing sugar and 8g vanilla sugar.
- Add the wet ingredients:Add the butter, milk, and a pinch of salt.
- Combine the dough:Start mixing on low speed to work the butter into the dough, then increase to a faster speed until the dough comes together.
- Shape the dough:Divide the dough into two logs, each about 3 cm thick. Place them in a plastic bag and refrigerate for about an hour. The dough should be firm but workable.
- Preheat the oven:Preheat your oven to 180°C. Line a baking sheet with non-stick parchment paper.
- Prepare the cookies:Remove one dough log from the fridge at a time. Cut into 1-2 cm pieces and roll each into a small log, tapering the ends. Bend them into a crescent shape and place them on the prepared baking sheet with a small gap between each.
- Bake the cookies:Bake in the preheated oven for 10–14 minutes. Check after 10 minutes, as oven temperatures may vary.
- Coat with sugar:Allow the cookies to cool slightly until they can be handled. Mix the remaining icing sugar and the rest of the vanilla sugar in a small bowl, then roll the warm cookies in the sugar mixture.
- Cool and store:Place the coated cookies on a cooling rack to cool completely. Store them in a tin box or enjoy them fresh – they're so good, you might want to bake another batch soon!