Vanillekipferln – Vanilla crescents…Frohe Weihnachten!
It’s not a secret that I miss Germany. It’s no secret that I love baking. How about having a festive season with a German twist?
Adapted from “Backen für Weihnachten”
- 140g butter
- 100g ground almonds (toasted in a hot oven at 160 degrees C for 8 min or so then cooled)
- 200g of flour
- 100 g of sugar (fine caster sugar)
- 2 eggs yolks
- 1 vanilla pod
- A pinch of salt
- 2 tbps of caster sugar
- 4 heaped tbps of icing sugar
Preheat oven to 170 ° C.
Open the vanilla pod in length. Make a vanilla sugar by blending the sugar (including the caster sugar for the decoration) and the pod, no scraping needed. Sift the sugar into a container (do not discard the vanilla bits, use them in a custard). Keep 2 tbps on the side for the decoration.
Cream the sugar and the butter. Add the remaining ingredients. Mix together to homogenize the dough.
Form a ball and they split it into 4 parts.
On a floured work surface, made long sausages of 1.5 cm thick. Cut into pieces of 4 cm long.
Shape into crescents and place them on a baking sheet, covered with parchment paper.
Bake for 15 minutes or until lightly golden from the corners.
Let the biscuits cool for a couple of minutes then generously sprinkle them with the mixture of sugars. Do it twice or 3 times to make sure you get a proper coating.