Vanilla Crescent Cookies using a Thermomix
(4.9)
Preparation time
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Dive into the delightful world of Vanilla Kipferl, a buttery treat that whispers sweet nothings of nostalgia from Austria to your taste buds! These crescent-shaped cookies, often enjoyed during festive seasons, are like little edible hugs that melt in your mouth. Legend has it that the Kipferl dates back to the 13th century, celebrating the victory over the Ottomans with its crescent shape mimicking the Ottoman flag. With each bite, you’re not just savoring a cookie, but a piece of history sprinkled with powdered sugar and a hint of almond magic. So, gather your ingredients and let the sweet aroma of vanilla transport you to a cozy Austrian kitchen, where the only thing better than the cookies is the company you’ll share them with!
Ingredients
- 100 g Butter
- 200 g Flour
- 50 g Powdered almond
- 10 g Vanilla sugar
- 1 Pinch(es) Salt
- 50 g Icing sugar
Steps
Dough
- Add 100 g of butter, 200 g of flour, 50 g of powdered almond, 10 g of vanilla sugar, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a cling film warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Shaping
- Preheat the oven at 170°C.
- Roll the dough into small crescent shapes.
- Place the content of the dough on a baking tray.
- Cook in the oven at 170°C during 10min.
- Check if cookies are light golden, bake for 2 more minutes if needed.
Final Touches
- Transfer the content of the baking tray in a strainer let cool.
- Sprinkle 50 g of icing sugar with the strainer.
- Serve Immediately.
