Vanillekipferl (Austrian Vanilla Crescent Cookies)

Name: Vanillekipferl (Austrian Vanilla Crescent Cookies)
Prep time: 20 min
Cook time: 13 min
Total time: 1 min
Ingredients: 330 g (11.5 oz or 2.5 cups) flour (all-purpose flour); 140 g (5 oz or 1.2 cups) (unpeeled) almonds, ground; 80 g (2.8 oz or 3/4 cup) powdered sugar for the dough & approx. 90 g (3.2 oz or a bit more than 3/4 cup) extra powdered sugar for dusting and rolling the baked vanillekipferl; 250 g (8.8 oz or 1 cup) vegan butter; 1 tbsp vanilla sugar (see note, or 1.5 sachets of store bought vanilla sugar) *), each 8 g or 0.32 oz

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Prep Time: 20 minutes

Cook Time: 13 minutes

Total: 1 hours, 33 minutes

Servings: 55

Author : Plantbasedredhead

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Vanillekipferl (Austrian Vanilla Crescent Cookies)

Ingredients

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330 g (11.5 oz or 2.5 cups) flour (all-purpose flour)140 g (5 oz or 1.2 cups) (unpeeled) almonds, ground80 g (2.8 oz or 3/4 cup) powdered sugar for the dough & approx. 90 g (3.2 oz or a bit more than 3/4 cup) extra powdered sugar for dusting and rolling the baked vanillekipferl250 g (8.8 oz or 1 cup) vegan butter1 tbsp vanilla sugar (see note, or 1.5 sachets of store bought vanilla sugar) *), each 8 g or 0.32 oz

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Instructions

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Step 1

Mix the flour, almonds, and 80 g powdered sugar in a bowl.

Step 2

Cut the cold butter into cubes and add them to the dry ingredients.

Step 3

Work everything quickly into a smooth dough with your hands and place it in the fridge for about 60 minutes. Meanwhile, preheat the oven to 170 degrees (340 F), top and bottom heat.

Step 4

Quickly form little half-moon-shaped cookies of the same size and thickness from walnut-sized pieces of dough. Bake with space in between (they get bigger when baking) on a baking tray lined with baking paper for about 13 minutes (keep an eye on it from ten minutes on). They should only start to get a "tan", but stay light.

Step 5

When they are finished baking, while they are still hot, mix approx. 90 g of powdered sugar with vanilla sugar and sprinkle it directly on the baking sheet (a fine metal sieve is helpful) and only mix carefully with your hands when they have cooled down.