Classic Vanillekipferl: Crescent shaped biscuits
Vanillekipferl, crescent shaped biscuits are very popular in Austria, Germany and other parts of Europe. Traditionally they are made in every household during the Christmas time. Today I am sharing with you the classic vanillekipferl recipe.
These melt-in-mouth cookies are typically made with walnuts, sometimes also with almonds or hazelnuts. It is the addition of the nuts that gives these cookies that rich flavour and extra tenderness.
To ensure that your vanillekipferl bake perfectly then pay special attention to the dough and the baking temperature. I have learned it the hard way. After many trials and errors. But now I have found the perfect solution to it which ensures that my cookies turn out great every time.
When making the dough it is essential to use a slightly cold butter so that it doesn’t melt with the heat of your hands while rubbing it in the rest of the ingredients. Some people have cold and some warm hands naturally. So if you are the person with warm hands, then you might wanna use an electric (hand) blender to mix the dough. Chill the dough in refrigerator for at least 30 minutes before baking.
To make the crescent shape, just take a small ball of the dough. Roll it out, making it thinner from the sides and leaving it thicker from the center. Then gently fold it to a U shape to make a crescent. If you want to be quicker, you can also check out the crescent shaped baking trays.
To bake the vanillekipferl, make sure you set the temperature to 170°C. Not more or less and if you have the option of hot air in your oven settings, then use it. Otherwise use the regular setting.