Butter almond cookies with an intense vanilla flavor. This recipe uses the fresh vanilla bean seeds and not industrial flavors or extracts, for a more intense and aromatic touch. You can prepare them in 5 minutes without the need for molds, cutters or special tools. They are perfect to bake with children, since they will have a great time shaping the dough of these delicious cookies into cute crescents.
I have been living in Germany for more than 7 years now, and I am almost ashamed to tell you that this is the first Christmas I have tried these cookies. Let me explain, those are cookies that are always present in the German Christmas cookie assortments (Plätzchen). Although they are originally from Austria, they have spread throughout central Europe, and the truth is that it is not surprising. Because they are not only tremendously good, but they are the easiest cookies I have ever made.
And that’s not due to anything other than its delicious taste and texture. It’s amazing how sometimes the simplest things are the best ones. If you don’t believe me, I’ll tell you that I had to save some of the ones I baked for this post because I need them later for another recipe I’m planning (I’m not spoiling you). But well, we finished them all!!! When there were only about 6 cookies left, Marc told me: hey, didn’t you want to save cookies for another recipe? And my face was like a poem …
It was too late, 6 are not enough for what I plan to do, so we already ate them all and I will bake more, because they are really so easy that it is no effort at all. But boy, the cookies were there in the closet and we were like, now I take one, now another, now three until we had eaten almost all of them!!
One thing I want to emphasize is that, as in most simple recipes, the key to a spectacular result is to use very good quality ingredients. That is why I recommend that you buy a good butter, preferably not Irish, and that you invest in quality vanilla beans. You will see how it is really worth it!
Vanillekipferl (vanilla almond crescent cookies)
Simple and delicious butter, almond and vanilla cookies traditional for Christmas time in Austria and Germany.
- 110g of ground almonds
- 280g flour
- 90g icing sugar
- 1 pinch of salt
- 200g butter (at room temperature)
- 1 egg yolk
- 1 vanilla bean (the seeds)
- TO COAT:
- 200g sugar
- 1 vanilla bean (the seeds)
To prepare the cookie dough, pour all the ingredients into the bowl of the stand mixer (you can also knead them by hand) and with the paddle attachment, knead just until just combined.
Divide the dough into 4 equal-sized portions. Roll out the four portions into long cylinders about 2 to 3cm in diameter. Wrap each cylinder in plastic wrap and refrigerate for 1 hour.
Preheat the fan oven to 170 ° C.
Remove the dough from the fridge and cut into pieces about 2 cm wide. With each piece, form the crescents shaping them by hand and place them on a oven tray covered with baking paper. Place about 25 cookies per tray.
Bake for 10 minutes or until the tips of the crescents are lightly browned.
To prepare the vanilla sugar for coating, mix the sugar with the seeds of the second vanilla bean in a bowl.
When the cookies are still a warm, coat them in the vanilla sugar and let them cool completely before eating.
Cookies can be kept for several days in a sealed container.