The Kitchen (The home of Delicious Arabic Food) invites you to try Vanilla crescents (vanillekipferl) recipe. Enjoy Christmas desserts and learn how to make Vanilla crescents (vanillekipferl).
Originating in Vienna, Austria, these vanilla sugar-coated biscuits are always made in a ‘kipfler’ or horse-shoe shape. Traditionally made at Christmas, they’re also popular in many other eastern European countries, including Germany, Hungary, Slovakia, Romania and the Czech Republic. These buttery almond biscuits make a wonderful gift.
Skill level Easy
185 g unsalted butter
60 g (½ cup) icing sugar mixture, plus 60 g (½ cup) extra to coat
1 tsp natural vanilla essence or extract
2 egg yolks
225 g (1½ cups) plain flour
50 g (½ cup) almond meal
1 vanilla bean
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Preheat panggangan to 160°C. Line 2 large panggangan trays with non-stick baking paper.
Use an electric mixer to beat the butter, icing sugar mixture and vanilla essence or extract until pale and creamy. Add the egg yolks and beat until well combined.
Combine the flour and almond meal, add to the butter mixture and beat on lowest possible speed until just combined.
Shape level tablespoonfuls of the mixture into small logs about 6 cm long and then taper the ends and shape into crescents. Place on the lined trays about 2 cm apart.
Bake in preheated panggangan for 25-30 minutes or until pale golden and cooked through.
Meanwhile, halve the vanilla bean lengthways, use a small sharp knife to scrape the seeds out and add to the extra icing sugar mixture in a medium bowl. Use your fingertips to rub the vanilla seeds through the icing sugar evenly.
When the biscuits are cooked, remove from the panggangan and then toss while still warm, one at a time, through the vanilla icing sugar to coat (see Baker’s tips). Cool completely on a wire rack.
• These biscuits will keep in an airtight container at room temperature for up to 1 week.
• Reserve any remaining vanilla sugar and use to sprinkle over the biscuits before serving.Anneka’s mission is to connect home cooks with the magic of baking, and through this, with those they love. Don’t miss what’s coming out of her panggangan via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish.