German Vanilla Crescents (Vanillakipferl)

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Vanillakipferl, 
Almond Crescents

Vanilla Crescents

The other day I was making Pecan Sandies, and while I studied the ingredients of the dough, I realized it was almost identical to the German Vanilla Crescents

Vanilla Crescents are a real classic and one of the most popular Christmas cookies. In this recipe, the crescents are easy to make, and will melt in your mouth, just like my Oma and Mother made them

A shortcrust dough that includes ground almonds, hazelnuts, walnuts or pecans.This is quickly kneaded together and the dough is shaped into small crescents (or balls). Make sure not to let the ends get too thin

Knead everything into a shortcrust pastry, wrap in cling film and leave to rest for 1 hour in the fridge before processing, take it out. If the dough is too cold, the rollers tear easily. Knead again in portions with both hands and roll into thin strands with a little flour and divide into pieces 6-7 cm or 2 3/4″ long.

With 8 fingers on both hands, without your thumbs, roll the ends a little thinner, (make sure not to let the ends get too thin). Form little crescents. Place on the baking sheet on baking paper.

Bake at 350 F degrees top and bottom heat for 12-15 minutes until the ends take on a slight colour.

Form little walnut size balls or crescent shape

Another tip for shaping: roll a ball out of each divided piece of the strand with your hands, roll it up and down with the palms of your hands to form a “sausage”, then put it down and briefly roll both ends a little thinner, that works better and faster

After baking, leave to cool for about 3 minutes so that they firm up a little, and roll carefully and immediately while still warm in confectioner or granulated sugar that has been mixed well with vanilla sugar (to taste) in a deep plate or bowl. Also works well with 2 spoons.

  • Cream together butter and sugar until smooth
  • Add water and vanilla to the butter mixture
  • Add 2 cups sifted flour
  • Add the ground nuts to the mixture and stir
  • making Sandies, add chopped nuts
  • wrapped dough log
  • Cool dough in a bowl in refrigerator 2 hours
  • Form little walnut size balls or crescent shape
  • Bake crescent or balls for 18 min. at 325 F
  • Bake crescent or balls for 18 min. at 325 F
  • Remove from oven and cover Sandies or crescents with powdered sugar
  • Cover Crescents with powdered sugar
  • Vanillakipferl, Almond Crescents per Wikimedia

Dr. Oetger Vanilla sugar (the latter is optional). Repeat this process a second time. This is the only way the vanilla crescents get their characteristic “sugar coating”.

DR. Oetker Vanilla Sugar can be bought here on Amazon (optional)

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