Vanille Kipferl I Chef John's Recipe

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Vanille Kipferl I

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie."

Ingredients :

2 cups all-purpose flour
1/3 cup white sugar
3/4 cup ground almonds
1 cup unsalted butter
1/4 cup vanilla sugar
1/4 cup confectioners' sugar

Instructions :

Prep : 30M	Cook : 18M	Ready in : 40M

Preheat oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper.
Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then quickly knead into a dough.
Shape dough into logs and cut off 1/2-inch pieces. Shape each piece into a crescent and place on prepared baking sheet.
Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.

Notes :

Cook's Note:
To make the Vanilla Sugar stick to the cookie better, I mix it with confectioners' sugar.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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