Vanilla Crescent Cookies { Vanillekipferl } | Supergolden Bakes

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.

Make the vanilla sugar: Add the sugar and vanilla bean into a small food processor and pulse several times, until the vanilla bean is broken up and the sugar is speckled with the vanilla. You can keep any leftover vanilla sugar in a jar to use in other baking recipes.

Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper or silicone mats. Place the flour, sugar, ground almonds and baking powder into a mixing bowl and briefly stir to combine.

Add the vanilla bean paste and cold cubed unsalted butter and beat together with a hand mixer until you have crumbly texture.

Add the egg and beat together until the dough comes together. Use a spatula to scrape the dough onto plastic wrap. Wrap the dough and chill in the fridge for at least an hour.

Roll the dough into a log and cut into 20 equal pieces (keep any dough you are not using straight away in the fridge). Roll out each piece to a cylinder, dusting with a little flour or powdered sugar as needed, making the ends slightly thinner. Bend to form a small crescent and place on a lined cookie sheet.

Repeat until you have used all of the dough, spacing the cookies out so that they bake evenly. Bake for 10-12 minutes or until the cookies just starting getting golden at the edges. Take out of the oven and leave them to cool on the tray for a few minutes so that they firm up.

Dust the warm cookies with powdered sugar or dredge them in homemade vanilla sugar – just be very careful when handling the cookies as they are quite fragile! Store the cookies in a cookie tin for up to three weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens