To wrap up my Christmas baking recipes I’ve saved the best for last – German Vanilla Crescents (you can find the other recipes here and here). My grandmother bakes ‘Vanillekipferl’ every year as they are also my fathers favourite, but spending Christmas away from my family in Germany this year, I didn’t want to miss out and tried my hands at making them. They were surprisingly easy and quick to whip up!
This year, I’m giving away little bags of biscuits as Christmas presents and I like to have different shapes and textures in my giveaway bags. As these ones are made with almond flour, they are a lot crumblier than the other ones, almost like shortbread and they are oh so delicious!
Instead of buying almond flour, I always buy whole raw almonds, grind them up in my thermomix and keep in a zip-lock bag in the freezer. That way the almond meal stays fresh for ages and you’ll always have some on hand!
German Vanilla Crescents (Vanillekipferl)
(Click here for printable version)
100g almond meal
1 tbsp vanilla sugar
4 tbsp icing sugar
Mix together flour, almond meal, sugar and butter in a mixer using the paddle attachment (or dough hooks if you’re using a handheld mixer). You will probably think something must be missing as the dough takes a while to come together, but be patient and all of a sudden you’ll get a solid dough. Once the dough has come together and is mixed well, roll into a ball, wrap in cling film and chill for an hour in the fridge.
Preheat the oven to 180°C fan forced. Cut the dough into four pieces for easier handling and on a lightly floured surface, roll a quarter at a time into a long sausage about as thick as your thumb and cut into 2 cm pieces. Shape each piece into a little crescent and place on an oven tray lined with baking paper. Repeat with each piece and the other three quarters of the dough. Bake crescents for about 10 minutes, they should only get light golden brown.
Sieve the icing sugar and mix with vanilla sugar. Roll the still warm crescents in the sugar mixture and place on a cooling rack to cool completely.
Keep in an airtight cookie tin with aluminium foil between the layers of cookies.
Do let me know if you love them as much as I do!