Vanillekipferl (German Vanilla Bean Cookies)
Serves 4015 mins prep12 mins cook
Vanillekipferl are by far the BEST German Christmas Cookie! They're super fast and easy to make, so buttery & perfectly sweet!Find this recipe and more in my international bestselling cookbook!
0 servings
What you need
vanilla bean, I buy mine in bulk because they are cheaper that way.
oz butter, room temperature
oz almond flour, which has the skins removed, you can also use ground almonds (with skins), which will make for a darker looking cookie.
oz sugar, granulated
powdered sugar, for dusting the cookies after baking
Instructions
2 Cut a vanilla bean open lengthwise, then scrape out the seeds. 3 Knead together with other ingredients to make a smooth dough. 8 Half the dough and shape into 8-inch (20 cm) logs on a lightly floured surface. Cover in parchment paper or plastic wrap and chill in the fridge for one hour. 9 Preheat oven to 390° Fahrenheit (200° Celsius). 4 Remove the dough from the fridge and cut into 20 slices each (1 cm thick each). 5 Shape the slices into pencil-thick rolls of about 2-inch length with tapered ends that run towards each other (like a crescent moon shape). If you need help, watch my video. Don't make the ends too skinny, or else they can easily burn. 6 Lay on baking sheets covered with parchment paper and bake on the middle rack for 9 to 11 minutes or until just starting to brown at the ends. 7 Once finished baking, remove from oven and let cool completely. Carefully roll (Oma's way) or dust (my preferred way because I think they look prettier) in powdered sugar.View original recipe
