Vanilla crescent cookies (Vanillekipferl)

Name: Vanilla crescent cookies (Vanillekipferl)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 70 g hazelnuts, roasted and finely chopped; 70 g ground almonds; ¼ tsp salt; 140 g plain flour; 110 g unsalted butter, softened; 35 g caster sugar; ½ tsp vanilla extract; 1 vanilla pod, seeds scraped out; 50 g icing sugar, sifted, for dusting

Featherlight in texture and melt-in-the-mouth, these Austrian buttery treats by Orlando Murrin are served on high days and holidays.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes24
CourseCake
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

70g hazelnuts, roasted and finely chopped
70g ground almonds
¼ tsp salt
140g plain flour
110g unsalted butter, softened
35g caster sugar
½ tsp vanilla extract
1 vanilla pod, seeds scraped out
50g icing sugar, sifted, for dusting

Mix the nuts, salt and flour in a small bowl.
In a stand mixer, or handheld mixer and large bowl, cream the butter, sugar and vanilla extract until pale and whippy, scraping down the sides of the bowl with a spatula. Beat in the vanilla seeds, then add the flour and nut mixture and beat until it just comes together.
Handling the dough lightly, remove from the bowl, weigh, then divide into 2 equal pieces. Roll each portion between your fingers into an even cylinder 24cm long, then slice each into 12 discs (each will weigh about 20g).
Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Take the first disc and shape into a sausage, 7-8cm long, tapering slightly at each end (but not too much or the tips will scorch in the oven). Curve it into a semi-circle, then place on the baking tray. Don’t worry if it crumbles – just smooth it together. Repeat with the remaining discs, arranging them 3cm apart, although these won’t rise very much.
Bake the cookies for 15-20 minutes, rotating the sheets halfway if necessary, until still pale, but starting to turn golden. Allow to cool on the trays for a few minutes, then transfer to a cooling rack.
When the cookies are completely cool, tumble in the icing sugar to coat completely. Store in an airtight box for up to a week, dusting with more icing sugar if necessary.