Almond Crescent Cookies (Vanillekipferl)
Classic, old fashioned, buttery, rich, tender, easy almond crescent cookies (vanillekipferl), homemade with simple ingredients. Dusted with powdered sugar.
Servings: 35 Cookies
Calories: 153kcal
Ingredients
- 1 cup Butter Unsalted, Room temperature
- ¾ cup Granulated sugar
- 1 cup Almonds Finely chopped, Can also replace with walnuts or pecans
- 2- 2.5 cups All-purpose flour Start with 2 cups and add more, if necessary
- ¼ teaspoon Salt
- 1 cup Powdered sugar For coating
Instructions
- 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!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
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