Vanillekipferl (Almond Crescents)
From DIZ3 8 years agoIngredients
- 2 c. Flour shopping list
- 1/3 c. White Sugar shopping list
- 3/4 c. Ground almonds *see note shopping list
- 1 c. Unsalted butter (no substitutes) shopping list
- 1/4 tsp. Vanilla Extract shopping list
- 1/4 tsp. almond extract shopping list
- Powdered Sugar for dusting shopping list
How to make it
- Note: I grind the almonds in my Magic Bullet or coffee grinder.
- 1. Preheat oven to 325.
- 2. In a bowl, mix together flour, sugar, and ground almonds. Using a pastry cutter or fork, cut butter into dry ingredients just like you were making pie crust or a streusel topping. As you are cutting, add in vanilla and almond extract. Continue cutting until you have an even crumb mixture similar to a streusel topping.
- 3. To shape cookie, place one tablespoon of crumbs in the palm of your hand. Gently squeeze to compress mixture into a tootsie roll shape. Place on cookie sheet and shape into a crescent.
- 4. Bake approximately 10 – 12 minutes.
- 5. Allow cookie to cool on cookie sheet. While still slightly warm, remove and roll in powdered sugar. Store in a cookie tin, not in an airtight container. Cookie will keep 2 - 3 weeks.
- TIPS: Work fast! Don’t overwork the crumb mixture. Don’t let the butter get too warm. If your hands are hot, rinse in cold water.
- Cookies spread: Butter too warm.
- Cookies Fall Apart After Baking: Either too warm to remove from cookie sheet or under baked.
- .
People Who Like This Dish 8
- clbacon Birmingham, AL
- jlv1023 Ansonia, Connecticut
- refugeesrecipelisting Global, CA
- Olivemoose Nowhere, Us
- SadiesMom Nowhere, Us
- Cosmicmother Western, Canada
- DIZ3 Nowhere
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments