Ancestor to the croissant, kipferl cookies are fragile crescent-shaped cookies that literally melt in your mouth. Made from ground almonds, they have the slightest hint of almond flavor and a sweet vanilla sugar coating.
These cookies are so good that my husband fought over the last cookie of both batches I made. Despite their “fancy” shape, they’re actually fairly easy to roll out after chilling. The hardest part is being patient when they come out of the oven because they’re fragile until they cool and harden.
I love pretty much anything with almond flavor, and these are a nice change of pace!
- 1-1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup almond meal
- 1/3 cup confectioner’s sugar
- pinch salt
- 3/4 cups (1-1/2 sticks) butter, softened
- 1 vanilla bean
- 2 egg yolks
In the bowl of a mixer, combine flour, almond meal, powdered sugar and salt. Mix on low until well combined. Add butter and the pith from the vanilla bean. Mix on medium speed until dough resembles a coarse meal.
Add egg yolks and continue mixing to form a smooth dough.
Roll the dough into a 12″ log and wrap in plastic wrap. Chill in the refrigerator for 30-60 minutes.
Preheat oven to 350 degrees F.
Remove dough from refrigerator and cut into 1/2″ slices. Roll each slice into a 3″ long piece with tapering ends. Bend into a crescent shape.
Place on a cookie sheet or stone and bake for 12-13 minutes. The cookies will look dry but should not brown.
Remove from oven and sprinkle generously with vanilla sugar. Let cool for 5-10 minutes on the cookie sheet before transferring carefully to a cookie rack.
- Sprinkle with confectioner’s sugar instead of vanilla sugar.
- Dip in chocolate.
Recipes from the archives:
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