Vanilla crescents
Description
Perfect with tea and coffee. Vanillekipferl (literally “vanilla crescents”) is a very interesting traditional Christmas recipe, popular in Austria—and the Austrians certainly know their baking. With this recipe you get incredibly delicious, soft, crumbly cookies that literally melt in your mouth. What’s interesting is that the cookies are not at all complicated to make—you only spend about 10–15 minutes on them; the rest of the time is either the dough resting in the fridge or the cookies baking. Vanilla crescent recipe: 1. Grate the butter on the coarse side of a grater and add it to the flour. Rub together into crumbs. Add vanilla and powdered sugar and mix well. Add almond flour to the mixture. Mix again. 2. Beat the egg with rum. Combine the flour mixture and the egg mixture and quickly knead the dough. 3. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours. 4. Take the dough out of the fridge and, on a work surface dusted with flour, roll it into a long strip about 1.5 cm thick. Turn on the oven and preheat to 180 degrees. 5. Cut the dough into strips about 1–1.5 cm thick. Shape into crescents. Don’t make the ends too thin—or they will burn. Place the crescents on a baking sheet lined with parchment paper and bake for 10–15 minutes. 6. The finished cookies should not brown too much; they should stay slightly pale. Let them cool, then dust generously with powdered sugar. Done. Serve cooled or slightly warm.