Vanillekipferl (German vanilla crescent cookies)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: ground sunflower seeds

Ground walnuts offer similar texture and flavor, while sunflower seeds are often more affordable.

Cut the butter into chunks. Cream the butter and sugar together either with a stand mixer or hand mixer until slightly glossy.

Add the almond flour, flour and vanilla to the butter mixture and mix well. You may need to finish with your hands to get the dough to come together. Press the dough into a ball, wrap it, and refrigerate for 1 - 2 hours.

Once the dough has chilled, preheat the oven to 375F/190C. Line one or two baking sheets with silicone mats or parchment paper.

Cut a piece of dough from the chilled dough (around 1/8th) and press it to form a log about 3/4in thick. Cut pieces around 2in in length and form each into a crescent shape. Place on the prepared baking sheet.

Bake for approximately 8 - 10 minutes until they look dry on top but are not quite starting to brown.

Mix together the confectioner's sugar and vanilla sugar.

Once the cookies are dry but not browned, remove from the oven and allow to cool for a minute before sprinkling the vanilla confectioner's sugar over the top.

After cooling for around 8-10 minutes, transfer them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens