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
For the shortcrust
- 150 gAlmonds, ground
- 60 gHazelnuts, chopped
- 270 gButter
- 2 Egg yolks
- 300 gFlour, smooth
- 80 gPowdered sugar
- 2 pkt.Bourbon Vanilla Sugar
- 1 pinchSea Salt, Coarse
For the decorative sugar
- 100 gPowdered sugar
- 1 pcs.Bourbon Vanilla Pods, Whole
- 1 pkt.Bourbon Vanilla Sugar
First, knead the almonds, hazelnuts, flour, powdered sugar, Vanilla Sugar, salt, room-temperature butter and both egg yolks into a smooth dough.
Shape the dough into a roll and leave to rest in the refrigerator for 1 hour.
Then cut the dough roll into even slices 1–2 cm thick and shape into Kipferl (crescent shapes).
Lay out on a baking sheet lined with baking parchment and bake in an oven at 180 °C fan for ten minutes until golden brown.
Meanwhile, mix together the powdered sugar, vanilla sugar and pulp from the vanilla pods to make the decorative sugar.
Immediately after baking, when the cookies are still warm, sprinkle with the decorative sugar.
1 kg of dough makes around 80 cookies.
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