Vanilla Crescent Cookies (Vanillekipferl)
These tender, melt-in-your-mouth vanilla crescent cookies made right in your Thermomix® are an absolute must-have on any holiday cookie platter!
Servings: 60
Calories: 50kcal
Equipment
- Thermomix
- Spatel
- Frischhaltefolie
- Messer
- Backblech
- Backpapier
Ingredients
Ingredients
- 150 g All-purpose flour
- 70 g Powdered sugar or granulated sugar
- 1 Prise Salt
- 2 Egg yolk
- 2 Päckchen Vanilla sugar or the seeds of half a vanilla bean
- 140 g Almond flour
- 150 g Butter cold, cubed
For the Coating
- Powdered sugar
- 1 Päckchen Vanilla sugar
Instructions
- 150 g All-purpose flour, 70 g Powdered sugar, 1 Prise Salt, 2 Egg yolk, 2 Päckchen Vanilla sugar, 140 g Almond flour, 150 g ButterAdd all the dough ingredients to the mixing bowl and mix for 25 sec / speed 4.
- Take the finished dough out of the mixing bowl and give it a quick knead with your hands to bring it together. Divide the dough in half and shape each half into a log about 35 cm long. Wrap both logs tightly in plastic wrap and pop them in the fridge for about 30 minutes to chill.
- Preheat your oven to 200°C (standard bake / top and bottom heat) and line two baking sheets with parchment paper.
- Grab the chilled dough logs from the fridge and cut each one into 25 to 30 slices.
- Roll each slice between the palms of your hands into a small rope, then gently bend the ends to form a beautiful crescent shape.
- Place the vanilla crescents on your prepared baking sheets, leaving a little space between each cookie.
- Bake the cookies one sheet at a time in the lower third of your oven for about 10 minutes. As soon as the edges just start to turn a light golden brown, they're perfectly done!
- Powdered sugar, 1 Päckchen Vanilla sugarWhile the cookies are still warm, dust them generously with a sweet mix of vanilla sugar and powdered sugar.
