Vanillenkipferl, Vanilla Crescent Cookies 

Among the must-bake treats during Advent, Vanillenkipferl – those crescent-shaped cookies dusted in snowy powdered sugar and infused with the rich aroma of vanilla – are simply indispensable.

The secret to perfecting them lies in using a special blend of different soft wheat flours, readily available in stores and specifically designed for Christmas cookies, combined with the right mix of ground nuts. Fresh vanilla beans add the magical finishing touch that makes them smell unmistakably of Christmas. There’s nothing left to do but roll up your sleeves and get baking, kids included!

Ingredients:

• 280 g all-purpose flour (ideally a flour blend for cookies)
• 210 g butter or margarine
• 2 egg yolks
• 100 g sugar
• 50 g chopped walnuts
• 50 g chopped unpeeled almonds
• Fresh vanilla from vanilla beans
• Vanilla powdered sugar

Preparation:

In a bowl or stand mixer, combine the dry ingredients. Add the cold butter, cut into cubes, along with the egg yolks, and quickly work the dough until combined. Shape into a ball, wrap in cling film, and refrigerate for at least 30 minutes.

Meanwhile, line a baking sheet with parchment paper. Cut small portions of dough (keep the rest chilled) and roll into logs about 2 cm thick. Cut into 5–6 cm pieces, taper the ends slightly, and shape into crescents. Arrange on baking sheets (it’s best to have at least two). Bake for about 9 minutes at 180°C in a preheated static oven. While still warm, gently roll the cookies in vanilla powdered sugar.

Image: Vanillenkipferl, Courtesy Südtirolinfo