Almond Crescent Cookies (Vanillekipferl)
Classic, old fashioned, buttery, rich, tender, easy almond crescent cookies (vanillekipferl), homemade with simple ingredients. Dusted with powdered sugar.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 35 Cookies
Calories: 153kcal
Cream butter and sugar in a large mixing bowl until light and fluffy.
Add finely chopped almonds, flour, salt and mix until dough becomes crumbly.
Use the warmth of your hands and fingers to bring the dough together into a rough ball shape.
Scoop out small portions of the cookie dough and use your fingers to mold crescent shapes.
Place cookies on a cookie tray, lined with parchment paper.
Bake at 350 degrees F for about 15 minutes or until cookies are golden brown and firm along the edges. Keep a close eye on them after the 10 minute mark.
Remove from oven and let it cool for 3 minutes.
While they are still warm but not super hot, roll them in powdered sugar.
Prior to serving, dust some more powdered sugar on top for better presentation. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 162IU | Calcium: 12mg | Iron: 1mg