02/12/2021
LARA`S FAVOURITE CHRISTMAS COOKIES: VANILLEKIPFERL AKA. VANILLA CRESCENT COOKIES
Behind door 3 is the recipe for Lara's favorite Christmas cookies.
"Ever since I was little, we've been baking vanilla crescents, also called Vanillekipferl”. So far, they have always turned out very well - no disasters with the dough or anything else. BUT be careful when baking - the baked biscuits break easily when you take them out of the oven - so let them rest for a while so you can touch them without them turning into vanilla wafer dust. But don't wait too long or the topping won't stick well to the crescents."
(approx. 50 pieces)
For the crescents:
1/2 cup (50 g) ground almonds, 1/2 cup (50 g) ground hazelnuts, 2 cups (250g) all-purpose flour, 3/4 cup (175g) butter, softened, 1/2 cup (100 g) sugar, 2 tablespoons vanilla sugar, 1 egg yolk
For the sugar coating:
1/4 cup (50 g) sugar, 2 tablespoons icing sugar, 1 tablespoon vanilla sugar
Instructions:
1. Mix the ground almonds and hazelnuts with the flour and set aside.
2. In a bowl, beat the butter with the sugar, vanilla sugar and egg yolks until light and fluffy. Add the flour and nut mixture and knead into a smooth dough. Wrap in cling film and leave to rest in the fridge for at least 1 hour.
3. Preheat the oven to 200°C (390˚F). Line the baking trays with baking paper. Divide the dough into three pieces and shape each piece of dough into a roll with a diameter of 2 cm. Cut the dough rolls into 3 cm long pieces and form small croissants. Bake in the middle of the oven for 8-10 minutes.
4. Mix the sugar with the icing sugar and vanilla sugar. Carefully roll the slightly cooled croissants in the sugar mixture. Leave to cool completely on a wire rack.
ENJOY!!!