Vanilla crescent on a plate, next to a tray with even more vanilla crescents

Vanillekipferl Cookies with Bourbon Vanilla

Name: Vanillekipferl Cookies with Bourbon Vanilla
Total time: 120 min
Yield: 8 Portions
Cuisine: Austrian
Ingredients: 150g Almonds, ground; 60g Hazelnuts, chopped; 270g Butter; 2 Egg yolks; 300g Flour, smooth; 80g Powdered sugar; 2pkt. Bourbon Vanilla Sugar; 1pinch Sea Salt, Coarse; 100g Powdered sugar; 1pcs. Bourbon Vanilla Pods, Whole; 1pkt. Bourbon Vanilla Sugar

90—120 Min

Bourbon Vanilla Pods, Whole

An Austrian classic — wonderfully crumbly Vanillekipferl cookies. This recipe from Landtmann's Fine Patisserie is enhanced with our genuine Bourbon vanilla for an even more irresistible flavor!

Ingredients 8 Portions

For the shortcrust
- 150 gAlmonds, ground
- 60 gHazelnuts, chopped
- 270 gButter
- 2 Egg yolks
- 300 gFlour, smooth
- 80 gPowdered sugar
- 2 pkt.Bourbon Vanilla Sugar
- 1 pinchSea Salt, Coarse
For the decorative sugar
- 100 gPowdered sugar
- 1 pcs.Bourbon Vanilla Pods, Whole
- 1 pkt.Bourbon Vanilla Sugar

Preparation

1
First, knead the almonds, hazelnuts, flour, powdered sugar, Vanilla Sugar, salt, room-temperature butter and both egg yolks into a smooth dough.
2
Shape the dough into a roll and leave to rest in the refrigerator for 1 hour.
3
Then cut the dough roll into even slices 1–2 cm thick and shape into Kipferl (crescent shapes).
4
Lay out on a baking sheet lined with baking parchment and bake in an oven at 180 °C fan for ten minutes until golden brown.
5
Meanwhile, mix together the powdered sugar, vanilla sugar and pulp from the vanilla pods to make the decorative sugar.
6
Immediately after baking, when the cookies are still warm, sprinkle with the decorative sugar.
7
1 kg of dough makes around 80 cookies.