About this recipe:Vanillekipferl, traditional German crescent biscuits, are taken to the next level with an easy but homemade vanilla sugar for a festive Christmas treat.
290g plain flour
185g ground almonds
125g granulated sugar
255g butter, softened
3 egg yolks
110g granulated sugar
3 whole vanilla beans
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Method Prep:30min › Cook:40min › Extra time:1hr30min › Ready in:2hr40min
Stir flour, ground almonds and sugar together in a bowl. Add butter and egg yolks; knead in bowl with your hands until a smooth dough forms.
Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in clingfilm. Chill dough in the fridge until firm, at least 1 hour or overnight.
For the vanilla sugar, put 110g sugar in a food processor. Cut each vanilla bean in half lengthways and scrape seeds from each half with the back of the knife. Add seeds to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
Preheat oven to 180 C / Gas 4. Line a large baking tray with parchment.
Working with 1 dough rectangle at a time and keeping remaining dough chilled, cut dough into 6 equal pieces. Roll each piece evenly into a 1cm-thick log on a lightly floured surface. Cut each log crossways into 5cm pieces and gently roll or pinch ends of each piece into points. Curve each piece into a crescent and transfer to prepared baking tray, arranging about 2.5cm apart.
Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from oven and let stand 2 minutes.
Roll warm biscuits in the vanilla sugar, brushing off excess sugar. Transfer to a wire rack to cool completely.
Repeat steps 5 through 7 with remaining dough, baking in batches.