Many of you have seen Birgit running around the JCC – moving equipment, setting up meeting rooms, disinfecting, and painting. But she doesn’t stop when she gets home. Spending a lot of time in her kitchen, Birgit is even busier cooking up a storm. Baking is her specialty and this week, she is sharing her recipe for Vanillekipferl (Vanilla Crescent).
Prep Time: 2 hours
Bake Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 48 (2 inch) cookies
- 250 g flour
- 210 g unsalted butter
- 100 g almonds, grounded
- 80 g of sugar
- 2 packs of vanilla sugar
- 1 packet of powdered sugar, for turning
- 2 packs of vanilla sugar, for turning
- Knead the ingredients for the dough together well.
- Wrap in plastic to rest and place in refrigerator for 30 minutes.
- In the meantime, sieve icing sugar into a large, sealable bowl and mix with two packs of vanilla sugar. The sealable bowl is so important because you can reuse any leftovers for the next serving of vanilla crescents.
- Divide dough into balls approximately 4 cm in diameter. Then individually roll the dough balls out until they are 1 to 2 cm thick slices. Form the dough into crescents and place onto a lined baking sheet, making sure they are not too close together. Bake in oven at 350°F for about 20 minutes. When crescents start to brown, they are good.
- Let crescents cool for about three minutes. While crescents are warm, coat them in powdered sugar mixture making sure to cover all sides. If they are too warm, they will break very easily; if they are too cold, the icing sugar won’t adhere well.
- Leave crescents out overnight to harden, and then transfer to an air-tight container to store for up to one week.