Step-by-Step Cakes by DK Publishing

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Vanillekipferl

These crescent-shaped German cookies are often served at the same time

as Cinnamon Stars (see page 151), making a truly festive platter.

Method

1 Sift the flour into a large bowl. Rub in the

softened butter until the mixture resembles

fine crumbs. Sift in the confectioner’s sugar

and add the ground almonds.

2 Add the vanilla extract to the egg, then

pour it into the flour mixture. Bring the

mixture together to form a soft dough,

adding a little more flour if the mixture

is very sticky. Place the dough into a plastic

bag and chill it for at least 30 minutes,

to firm up.

3 Preheat the oven to 325°F (160°C). Divide

the dough into 2 parts, and on a lightly

floured work surface, roll each part into

a sausage shape, approximately 1^1 ⁄ 2 in

(3cm) in diameter. Use a sharp knife to

cut^1 ⁄ 2 in (1cm) pieces from the dough.

4 To form the cookies, take a piece of

the dough and roll it between your palms

to make a sausage shape of around

3

1

⁄ 2 –

3

⁄ 4 in (8 x 2cm), tapering it slightly

at each end. Fold each end of the roll

in slightly to form a crescent shape. Line

2 baking sheets with parchment paper,

and place the formed cookies on them,

leaving a little space between each.

5 Bake the vanillekipferl at the top of the

oven for 15 minutes, until they are very lightly

colored. They should not brown at all.

6 Leave the cookies to cool on the sheets

for 5 minutes, then transfer them to

a wire rack. Scatter them liberally with

confectioner’s sugar, and leave them

to cool completely.

STORE These will keep in an airtight

container for 5 days.

BAKER’S TIP

A German Christmas tradition, these

crescent-shaped cookies rely on the use of

ground almonds for their delicate, crumbly

texture. Many recipes recommend tossing

the finished cookies in vanilla sugar, but if

that proves difficult to find, the vanilla extract

in the cookie dough will do just as well.

Chilling time

30 mins

Ingredients

11 ⁄ 2 cup flour, plus extra for dusting

11 tbsp unsalted butter, softened and diced

(^2) ⁄ 3 cup confectioner’s sugar
(^3) ⁄ 4 cup ground almonds
1 tsp pure vanilla extract
1 large egg, beaten
MAKES
30
35
MINS
15–17
MINS
UP TO 4
WEEKS