Vanilla kipferl on a light gray plate, next to it a tray with more vanilla kipferl

Vanillekipferl cookies with Bourbon Vanilla

90—120 Min

An Austrian classic — wonderfully crumbly Vanillekipferl cookies. This recipe from Landtmann's Fine Patisserie is enhanced with our genuine Bourbon vanilla for an even more irresistible flavor!

Ingredients 8 Portions

Preparation

  1. 1

    First, knead the almonds, hazelnuts, flour, powdered sugar, vanilla sugar, salt, room-temperature butter and both egg yolks into a smooth dough.

  2. 2

    Shape the dough into a roll and leave to rest in the refrigerator for one hour.

  3. 3

    Then cut the dough roll into even slices 1–2 cm thick and shape into Kipferl (crescent shapes).

  4. 4

    Lay out on a baking sheet lined with baking parchment and bake in an oven at 180°C fan (311°F) for ten minutes until golden brown.

  5. 5

    Meanwhile, mix together the powdered sugar, vanilla sugar and pulp from the vanilla pods to make the decorative sugar.

  6. 6

    Immediately after baking, when the cookies are still warm, sprinkle with the decorative sugar.

  7. 7

    1 kg of dough makes around 80 cookies.

Landtmann’s feine Patisserie www.landtmann.at