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#### Vanillekipferl/Wiener Kipferl
Image:
Vanillekipferl
Makes ~60-80, depending on the size you make them.
- Ingredients
+ 300g butter
+ 180g sugar
+ 2 packs of vanilla sugar (~16g) or some vanilla extract
+ 200g ground almonds
+ 400g flour
+ Some powdered sugar, ideally mixed with vanilla sugar
- Instructions
+ Mix butter with sugar and vanilla sugar.
+ Add ground almonds and flour and knead well.
+ Form crescent shapes and set them on a tray. The dough is
very brittle, so it helps to first press small portions into
balls and then form the crescents from those.
(Dough balls)
(Crescents)
+ Bake on middle rung at 200 C for 10-12 minutes, until they
are light brown.
(Image)
+ Leave to cool, then cover in powdered sugar.
+ Notes
* The crescents are extremely brittle when they are first
taken out of the oven, so they need to cool a bit before
then can be removed from the tray.
* The original recipe said to add the powdered sugar when
the cookies are still hot. I prefer to let them cool
first because the sugar doesn't mix as much with the hot
butter then.
* I find that the crescents become too flat when baking,
although that might just be my opinion. Reducing the
amount of butter didn't seem to help much. Maybe it
would help to add some eggs, but that isn't part of the
traditional recipe.
Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970).
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