Vanillekipferl (German Vanilla Bean Cookies)

Method8 steps

1. 1

   Step 1: Split the one vanilla bean lengthways and scrape out its seeds; reserve the emptied pod for another use.

   Uses 1 vanilla bean (I buy mine in bulk because they are cheaper that way.)

2. 2

   Step 2: Knead the vanilla seeds with 210 g room-temperature salted butter, 100 g almond flour, 70 g sugar and 250 g dough flour just until a smooth dough forms.

   Uses scraped vanilla-bean seeds · 210 g salted butter, room temperature · 100 grams almond flour · 70 grams sugar (granulated) · 250 grams all-purpose flour

3. 3

   Step 3: Lightly dust the surface with the separate extra flour. Halve the dough, shape each half into a 20 cm /8-inch log, wrap and refrigerate for 60 minutes.

   Chill vanilla-almond dough · 60 minUses complete vanilla-almond shortdough · Extra flour only as needed to lightly dust shaping surface

4. 4

   Step 4: Preheat the oven to 200°C /390°F.

5. 5

   Step 5: Cut each chilled 20 cm log into 20 roughly 1 cm slices, making 40 dough portions.

   Uses two chilled vanilla-almond dough logs

6. 6

   Step 6: Roll each piece into a pencil-thick rope about 5 cm /2 inches long with gently tapered ends. Curve it into a crescent; keep the ends substantial enough to avoid burning.

   Uses forty sliced dough portions

   
7. 7

   Step 7: Arrange on parchment-lined baking sheets. Bake on the middle rack 9–11 minutes until the ends just begin to brown.

   Bake cookies · 11 minUses forty shaped vanilla crescents

8. 8

   Step 8: Cool the baked cookies completely, then carefully roll or dust them in the separately supplied powdered sugar.

   Uses baked vanilla crescent cookies · powdered sugar (for dusting the cookies after baking)