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Vanilla Crescent Cookie (Vanille Kipferl)

This delicious crescent-shaped cookie is the most popular holiday cookie in Austria and Germany. It is made with almonds or hazelnuts and rolled in Vanilla spiced powdered sugar. I like to dip the ends in chocolate.  The Tirolian Convent Crescent cookie includes chocolate and orange zest.  Try it, it's a lovely treat. Below is the recipe.

VANILLA CRESCENT COOKIES
400 gr unbleached flour (3 cups)
100 gr hazelnuts (3/4 cups)
225 gr unsalted butter (2 sticks)
100 gr sugar (1/2 cup)
1 egg yolk
1/2 tsp. of vanilla extract
Pinch of salt

Grind hazelnuts and mix with flour. Add a pinch of salt.  Mix the butter, sugar and egg yolks. Add flour mixture. Add vanilla extract. When the dough is mixed, cover in a cellular wrap and let sit for about 10 minutes before starting to form little crescent cookies. Bake at 350 degrees for about 15 minutes until lightly browned. Let cool off.  When crescents are cooled, roll in powdered sugar. Makes about 100 cookies.

TIROLIAN CONVENT CRESCENT
180 gr unbleached flour (1 1/2 cups)
180 gr hazelnuts (1 cup)
40 gr powdered sugar (1/3 cup)
100 gr unsalted butter (1 stick)
1 egg yolk
1 tsp. of vanilla extract
40 gr dark chocolate, grated (1/3 cup)
1 tbsp orange peel
100 gr chocolate melted

Sieve the flour with the icing sugar into a food processor, add the diced butter and mix. Add the ground hazelnuts, vanilla, grated chocolate, orange peel, and egg yolk and process briefly.  Turn the mixture out and mix swiftly into a smooth dough.  warp in cello wrap and refrigerate for an hour. Preheat oven to 350 degrees. Remove from the fridge and unwrap the dough. From little crescent cookie, by rolling the dough out into small rolls and bending them. Bake for about 20 minutes until golden. When cooled dip both ends into the melted chocolate and place on wax paper until chocolate is hardened.