Are you craving something sweet during the holidays? These German Christmas cookies (vanillekipferl) should put an end to your sweet tooth! Even though these cookies are available year-round, the homemade version is traditionally made at Christmas. These cookies are crescent shaped, flavored with vanilla and dusted with confectioner’s sugar. The recipe originated from Austria but has become a classic among German Christmas cookies.
1/2 cup (100 g) unsalted butter (at room temperature)
1 scant cup (100 g) flour
1 scant oz (25 g) fine corn meal
2.3 oz (65 g) ground almonds
(50 g) confectioner’s sugar
1 medium egg yolk
Seeds of 1 vanilla bean
1/2 cup (100g) superfine sugar
-Preheat the oven to 400°F.
-Combine the butter, flour and corn meal until it resembles breadcrumbs.
-Add the almonds, confectioner’s sugar and egg yolk and mix until it forms a dough.
-Shape into a log, then wrap in cling wrap and place in the fridge for an hour. Meanwhile split the vanilla pod in half lengthwise.
-Scrape the black seeds out and mix them well with the superfine sugar.
-Remove the cling wrap from the dough and cut the log into 25 even sized pieces.
-Roll each piece into a log shape, then pinch each end and bend into a crescent shape.
-Place the biscuits on a baking sheet lined with baking paper.
-Bake for 10-15 minutes or until golden brown.
-Dust the warm cookies liberally with the vanilla sugar.