Buttery-almond goodness in every deliciously addictive bite, vanille kipferl are ubiquitous throughout Austria—but in Vienna, they are practically a religious sacrament.
IMPORTANT: A week before you make your genuine vanille kipferl, put 2 cups of confectioners’ sugar in a container. Add a vanilla bean. Cover and let sit for a week or so—shaking it from time to time. Do the same with a container of granulated sugar. You can replace the sugar as you use it for other recipes—the potency of the vanilla bean will last for quite a while.
Yes, you could skip this step and just use a teaspoon of vanilla, but then it wouldn’t be genuine and it wouldn’t be nearly as yummy!
Makes approximately 4 dozen
2 cups all-purpose flour
1/3 cup vanilla granulated sugar
1/2 tsp vanilla extract (if not using vanilla sugar)
3/4 cups finely ground, blanched almonds
1/2 lb (2 sticks) unsalted butter,softened
1 cup vanilla confectioners’ sugar
Cream granulated sugar and softened butter together with mixer.
Mix flour, ground almonds together. Add to butter – sugar mixture. Add vanilla extract, if using.
Knead ingredients together quickly with your hands and shape into a smooth ball. Wrap in wax paper and refrigerate for at least 1 hour.
Place 3/4 – 1 teaspoon of dough between the palms of your hands, roll into a 1 1/2-inch-long roll. Taper off both ends, and shape into a small crescent. Consider your first few attempts practice–you’ll get better, trust Grandma Putzi on this!
Place crescents on a baking sheet lined with parchment paper.
Bake for 15 -20 minutes, until lightly golden-colored. Do watch your first batch, as oven temperatures can vary. If your crescents are smaller/larger, alter your baking time accordingly.
When the crescents are slightly cool, roll them in the vanilla confectioners’ sugar.
Store crescents in an airtight container. Supposedly they can stay fresh for several weeks—they make a scrumptious item for a “care package”—but they never seem to last very long!
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