Vanillekipferl vanilla cookies with almond flour. Vanillekipferl are traditional cookies made in Germany and Austria, although I think they are so good you want to make them all year round, not just at Christmas. There are different variations, such as walnut vanillekipferl that I haven’t tried yet, but I will try to make soon (I’ll let you know). Anyway, today I propose the classic version, namely vanillekipferl made with almond flour. Try them too, it’s a quick and easy recipe!
The Vanillekipferl are included in the recipe collections of:
Cookies to give as gifts for Christmas
Desserts with almond flour
Traditional Christmas desserts
Other cookie recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 16 cookies
- Cooking methods: Oven
- Cuisine: European
- Seasonality: All seasons
Ingredients for Vanillekipferl cookies
- 3/4 cup all-purpose flour
- 2/3 cup almond flour
- 1/2 cup powdered sugar
- 1/3 cup butter (cold)
- 1 egg yolk (medium)
- 1 tsp vanilla extract
- to taste vanilla powdered sugar (about 50 g)
Recommended tools
- Hand whisk
- Sieve
- Kitchen scale
Preparation of VANILLEKIPFERL vanilla cookies
Place the all-purpose flour, powdered sugar, almond flour, and a pinch of salt in a bowl; mix them with a whisk.
Add the cold butter cut into cubes and quickly work with your fingers, rubbing the mixture between your hands until crumbled.
Add the vanilla extract and the egg yolk, then mix everything quickly with your hands until a smooth and compact dough is obtained; form a ball, wrap it in plastic wrap or a food bag, and place it in the fridge for about an hour.
After the necessary time, retrieve the dough from the fridge and cut it into pieces weighing 18-19 g (use a scale), then roll them between your hands to form cylinders, then shape them into crescents slightly thinner at the tips.
As they are ready, place them on a baking tray lined with parchment paper.
Bake the cookies in a preheated oven at 320°F (fan) or 355°F (static) for 8-9 minutes (I used fan oven). They should just lightly brown at the tips.
Remove from oven and let them cool for a few minutes, then roll them in vanilla powdered sugar, place them on a tray or wire rack, and allow to cool completely.
When the Vanillekipferl are cold, sprinkle them again with plenty of vanilla powdered sugar.
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Notes
You can replace the vanilla extract with the seeds of a vanilla bean or with 1 sachet of vanillin.
It is always recommended to sift powders when preparing desserts, in this case flour and powdered sugar.
With the indicated doses, I obtained 16 cookies.
If you liked this recipe, you might also be interested in Panpepato or Panettone Marietta by Pellegrino Artusi or Cream and Pandoro Cup.
