Vanillekipferl
Ingredients
- 250 g flour
- 100 g ground almonds or walnuts
- 200 g cold butter, cubed
- 80 g powdered sugar
- 2 egg yolks
- zest of 1 lemon
- pinch of salt
- extra powdered sugar mixed with vanilla sugar, for rolling
A beloved Viennese Christmas cookie, Vanillekipferl are small, egg-free shortbread crescents made rich with ground almonds or walnuts and lots of butter, which gives them their delicate, melt-in-the-mouth crumb. Straight from the oven, the warm cookies are rolled in vanilla-scented powdered sugar, then given a second dusting once cool.
Method
Combine the flour and ground nuts, then rub or pulse in the cold butter until the mixture resembles coarse crumbs.
Add the powdered sugar, egg yolks, lemon zest and salt, and bring together into a smooth dough — work it as little as possible.
Chill the dough for at least 30 minutes.
Roll small pieces of dough into logs and bend each into a crescent shape on a lined tray.
Bake at 170-180°C (340-350°F) for 10-12 minutes, until just set and very lightly golden at the tips — they should not brown much.
While still warm, gently roll each cookie in the vanilla-powdered sugar mixture.
Let cool completely, then dust with a second coat of the sugar.
