Vanillekipferl (Vanilla Crescent Cookies) - Nut-Free Version

Classic German vanilla crescent cookies without nuts, perfect for those with allergies. Buttery, melt-in-your-mouth goodness coated in vanilla sugar.

Prep Time

15 minutes

Total Time

30 minutes

Calories

3984 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.07/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

250gAll-purpose flour(Plus extra for dusting)

£0.30

200gUnsalted butter(Cold, cubed)

£1.80

75gGranulated sugar

£0.15

2Egg yolks(Large)

£0.60

1tspVanilla extract(Pure vanilla extract preferred)

£0.15

50gPowdered sugar(For coating)

£0.10

1tbspVanilla sugar(Mix with powdered sugar for coating)

£0.10

Total Cost

£3.20

£0.07 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2.
In a large bowl, combine flour, cold cubed butter, granulated sugar, egg yolks, and vanilla extract.
3.
Use your hands or an electric mixer to mix the ingredients until a smooth dough forms. Be careful not to overmix.
4.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
5.
On a lightly floured surface, roll out small portions of the dough into ropes about 1 cm thick.
6.
Cut the ropes into 4-5 cm long pieces.
7.
Shape each piece into a crescent and place them on the prepared baking sheets, leaving some space between each cookie.
8.
Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to brown them too much.
9.
Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
10.
While the cookies are still slightly warm, gently roll them in a mixture of powdered sugar and vanilla sugar to coat them evenly.
11.
Store the cookies in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (12g)

3984 kcal / 16670 kJ

Carbs

468g

180% of RDA

Fat

214g

306% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

207 g

230% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

135 g

675% of RDA

Chef's Tips

Make sure the butter is very cold for a tender, crumbly texture.

Don't overmix the dough, as this can result in tough cookies.

Chilling the dough is crucial for easy handling and prevents the cookies from spreading too much during baking.

The cookies should be lightly golden, not brown, for the best flavor and texture.

Coat the cookies while they are still slightly warm so the sugar adheres better.

Cooking Equipment

Oven

Baking sheets

Mixing bowl

Electric mixer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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