Vanillekipferl (Vanilla Crescents)

Vanillekipferl (Vanilla Crescents)
This sweet and famous Austrian biscuit in half moon shape is rich in nutty flavour and quick to cook. The Viennese cookies are traditionally served at Christmas for centuries, and the buttery almond taste melts beautifully.

Makes approx. 50

300g plain flour

250g butter, chopped, softened

100g pure icing sugar, plus extra 15g

100g ground almonds

15g vanilla sugar

Combine flour, butter, icing sugar and ground almonds in a large bowl, kneading until a dough forms. Transfer to a large bowl, cover with plastic wrap then set aside in a cool spot for 2 hours to rest.

Preheat oven to 180ºC conventional (or 160ºC fan-forced). Divide dough in 2 and roll out each portion until about 1.5cm thick. Cut off small pieces, roll into small logs then shape into crescents. Place on a baking tray. Bake for 15 minutes or until light brown.

Combine extra icing sugar and vanilla sugar in a large bowl. Add hot biscuits and toss to coat. Serve.


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