Vanillekipferl

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, cold cubed unsalted butter, ground almonds, powdered sugar for the dough, scraped vanilla bean seeds for the dough, and salt.

   Ongeveer 3 min

   Tip van de kok: Ensure the butter is very cold to achieve a tender dough.

2. 2

   Work the ingredients quickly with your fingertips or a stand mixer until a smooth dough forms.

   Ongeveer 5 min

   Tip van de kok: Avoid overworking the dough to prevent tough cookies.

3. 3

   Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

   Ongeveer 2 min

   Tip van de kok: Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.

4. 4

   Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.

   Ongeveer 10 min

5. 5

   Take small pieces of the chilled dough and roll them into thin logs about 5-6 cm long.

   Ongeveer 10 min

   Tip van de kok: Aim for uniform size for even baking.

6. 6

   Carefully shape each log into a crescent moon and place them on the prepared baking sheets, leaving a little space between each.

   Ongeveer 10 min

   Tip van de kok: Be gentle as the dough can be delicate.

7. 7

   Bake the Vanillekipferl for 10-12 minutes, or until the edges are lightly golden but the cookies are still pale.

   Ongeveer 12 min

   Tip van de kok: They will firm up as they cool, so avoid overbaking.

8. 8

   While the cookies are baking, combine the powdered sugar for coating and the scraped vanilla bean seeds for coating in a shallow bowl.

   Ongeveer 2 min

   Tip van de kok: Mix thoroughly to ensure the vanilla flavor is evenly distributed.

9. 9

   As soon as the cookies come out of the oven, gently roll them in the vanilla sugar mixture while they are still warm.

   Ongeveer 5 min

   Tip van de kok: Handle them very carefully as they are fragile when hot; use a small spoon or spatula if needed.

10. 10

    Let the Vanillekipferl cool completely on a wire rack.

    Tip van de kok: They become less fragile once fully cooled.