Perfect vanilla crescents

Probably the most popular cookies at Christmas
Perfect vanilla crescents

Vanilla crescents are one of the most popular cookies at Christmas. Just thinking about the little crescent shaped cookies makes my mouth water and I can literally smell the scent of vanilla filling the whole house. Although you can now buy them in just about any supermarket, but nothing comes close to the homemade vanilla crescents.

With these baking instructions, your next vanilla crescents are guaranteed to succeed. You’ll also find some helpful tips and tricks below the recipe to help you prepare it. Because the last thing you need at Christmas time is unnecessary stress when baking cookies.

  • Prep Time1 hr 40 min
  • Cook Time10 min
  • Total Time1 hr 50 min
  • Yield2 sheets
  • Serving Size6 piece (60 g)
  • Energy356 cal

For the vanilla crescents

For the vanilla crescents

  • 1 vanilla pod
  • 100 g ground almonds
  • 280 g wheat flour (type 405)
  • 80 g powdered sugar
  • 200 g cold butter
  • 1 pinch salt
  • 50 g powdered sugar (for sprinkling)
  • 25 g bourbon vanilla sugar (for sprinkling)

Required utensils

  • Baking tray
  • Baking paper
  • small sieve
  • Food processor with dough hook
  • Cake rack
Cut the vanilla pod in half lengthwise, scrape out the pulp and mix with the sugar. Using a food processor (dough hook attachment), process ground nuts, vanilla pulp, flour, salt, sugar and butter cut into pieces until smooth. Form the finished dough into a ball with your hands and place in the refrigerator, wrapped in plastic wrap, for at least an hour.
Preheat the oven without the tray to 180 °C (convection oven 160 °C).
Remove the dough from the refrigerator. Dust the work surface with a little flour and divide the ball into 3 to 4 equal portions. Also dust the individual portions of dough with a little flour, roll out into rolls about 1.5 to 2 centimeters thick. Using a knife, divide the finished rolls into pieces, each 5 cm long. Shape the individual rolls into crescents with your fingers and lightly press the ends together. This creates the typical shape of vanilla crescents. Line a large baking tray with baking paper and spread the croissants on the tray. Bake for about 10 minutes, until the tops have turned a light brown color.
Mix the powdered sugar with vanilla sugar. Place the still hot crescents on the cake rack and sprinkle the vanilla powdered sugar over them using a small sieve. Let the vanilla crescents cool and dust again with vanilla powdered sugar. In an airtight tin, the cookies will keep for about 6 weeks. Your homemade vanilla crescents are ready!
Tip / Note:

The Kipferl taste especially good with homemade vanilla sugar. For this you can take the peel of a scraped vanilla, cut into small pieces and put in a container with sugar. Shake a little from time to time so that the aroma is distributed. The homemade vanilla sugar not only tastes better, it is also much cheaper than the small flavored packets.

  • Nährwerte

  • 10 servings per container
  • Serving Size6 piece (60 g)
  • Amount per serving
  • Calories356
  • % Daily Value*Standard DV
  • Total Fat22.2 g78 g28.46%
  • Cholesterol44 mg300 mg14.67%
  • Total Carbohydrate32.8 g275 g11.93%
  • Dietary Fiber1.9 g28 g6.79%
  • Total Sugars12.6 g
  • Protein5.4 g50 g10.8%
  • Vitamin D (Cholecalciferol)0.2 IU800 IU0.03%
  • Calcium30.2 mg1300 mg2.32%
  • Iron0.6 mg18 mg3.33%
  • Potassium137.7 mg4700 mg2.93%
  • Vitamin A0.132 mcg900 mcg0.01%
  • Vitamin C (Ascorbic Acid)0.1 mg90 mg0.11%
  • Vitamin E (Tocopherol)1.8 IU33 IU5.45%
  • Vitamin B1 (Thiamin)0.042 mg1.2 mg3.5%
  • Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
  • Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
  • Phosphorus69.3 mg1250 mg5.54%
  • Iodine2.652 mcg150 mcg1.77%
  • Magnesium27.5 mg420 mg6.55%
  • Zinc0.5 mg11 mg4.55%
  • Copper0.1 mg0.9 mg11.11%
  • Manganese0.3 mg2.3 mg13.04%
  • Chloride22.2 mg2300 mg0.97%
  • Salz g6 g0%

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Perfekte Vanillekipferl selber machen Rezept

How to shape vanilla crescents

This gives the small shortbread cookies their typical shape: Roll out the cold dough into several rolls 1.5 to 2 centimeters thick and cut them into 4 to 5 centimeter long pieces with a knife. Then bend the ends inward and press them together lightly. Ready is the crescent shape.

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The whole thing is easier with a special Kipferlform.
Press a piece of dough into the mold, carefully remove, place on the baking sheet and off into the oven – ready.

Which flour should I use?

The question about the right flour for the vanilla crescents is found quite often. However, the cookies do not require a special type of flour. A plain 405 wheat flour is excellent for the cookies.

No egg in the vanilla crescent dough

In many recipes for vanilla crescents can be found egg yolk. However, eggs have no place in the Christmas cookie classics. Their addition makes the dough firmer during baking, as the egg yolk sets and thus helps bind it. Real vanilla crescents, however, thrive on their crumbly, crumbly texture. Why the cookies like to break so much and how you can prevent it, you will learn in the next paragraph.

My vanilla crescents have become hard and dry

The most common mistake for dry and hard cookies is too long baking time. Ready-made vanilla crescents always look a little pale. Make sure your croissants don’t brown in the oven. At most, the outer tips should take on a light brown color. Your vanilla crescents should not be in the oven for longer than 12 minutes at 180 degrees (160 °C convection oven).

If your croissants dry out during storage, an old trick will help: cut an apple into wedges and place it in the closed cookie tin for a day. The apple increases the humidity in the can. The cookies soak it up like a sponge and become nice and soft again.

My Kipferl melt when baking, what now?

If your vanilla crescents turn into an unsightly puddle in the oven, either there’s too much butter in the batter or crescent dough got too warm before baking. The latter tends to happen when it has been kneaded by hand for too long, causing the butter to heat up. Therefore, always follow the quantity instructions and pay attention to the dough temperature. Before shaping and baking, your dough must spend at least 60 minutes in the refrigerator. Even two or three hours will not harm the dough and will ensure that it is well chilled.

Take only as much dough from the refrigerator as you can process promptly. The rest remains in the cooling system.

Why do my vanilla crescents break and what can I do about it?

The cold butter gives the vanilla crescents their firmness. If it is too warm, the cookies will lose their bond and break. Therefore, it is important that you pay attention to the temperature of the dough. The cookies usually break in the following situations: when rolling out the dough, when forming the crescent, and when turning in the vanilla sugar.

As I said, the cold butter gives the crescents their firmness. However, in order for the sugar to adhere properly to the croissants, they must still be warm. For this reason, we dust the Kipferl immediately after baking, then let them cool and only put them in the cookie tin when they are cold and thus firm again.

To make the cold butter easier to work with when making the dough, you should cut it into small cubes beforehand.

What nuts for the dough?

Traditionalists use chopped almonds for their vanilla crescent dough. This is the classic you’re guaranteed not to go wrong with. However, if you are more experimental, you can reach for chopped hazelnuts, walnuts or pecans. Depending on the type of nut you use, your croissants will have their own flavor. A mixture of different nuts is also possible and can be found in many family recipes.

Short and sweet: tips for perfect vanilla crescents for Christmas

  • The butter makes a great part of the cookies and their taste. Do not use margarine in any case and rather go for a slightly higher quality butter.
  • Always use real vanilla and avoid cheap vanilla flavoring. A good vanilla bean should be thick, elastic and shriveled.
  • Watch your temperature of your dough! In order for the croissants to keep their shape and not break, it must always be cool. Therefore, when processing, only take as much dough from the refrigerator as you can handle at the time. Put it back in a cool place when you stop work.
  • If you knead the dough by hand, you should hurry, because the butter in it must not in any case become warm and thus soft before baking.
  • Rather sprinkle than turn! The powdered sugar must be applied to the still warm croissants – this is the only way it will hold properly. However, the cookies warm from the oven are extremely fragile. For this reason, you should sprinkle the sugar over them with a small sieve, let them cool, sprinkle them again, and only then put them in the cookie jar.
  • Don’t let them get brown! Only the outer tips of the cookies may take on a light brown color. This way you get soft and moist vanilla crescents.
  • Use powdered sugar for the dough and not granulated sugar. With regular sugar, your cookie dough won’t bind and the sugar crystals will also feel like grains of sand in your mouth.
  • Store your vanilla crescents in a light and airtight container. This way they stay fresh for up to 6 weeks. If they become hard, put a few apple slices in the can with them for a day. The columns increase the humidity in the cookie jar. The cookies soak it up and become juicy and tender again.

How to keep your vanilla crescents for a long time

If you want to store your Kipferl for a longer period of time, it is recommended to use a light-proof and airtight cookie tin, which you store in a cool place. Make sure that the can is always well filled. The fuller, the slower your cookies will dry out.

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