Vanillekipferl Recipe: Authentic German Christmas Cookies

Ingredients

• 2.33 cups all-purpose flour
• 1.5 cups almond flour
• 0.5 cup white sugar
• 2 tablespoons white sugar
• 2.25 sticks unsalted butter, softened
• 3 large egg yolks
• 0.5 cup white sugar
• 1 tablespoon white sugar
• 3 vanilla beans

Instructions

1. In a large bowl, combine all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons of sugar. Add the butter and egg yolks, then knead by hand until a smooth dough forms, ensuring all ingredients are well incorporated.
2. Divide the dough into four equal portions and shape each portion into a rectangle. Wrap each rectangle tightly in plastic wrap. Refrigerate the dough until it becomes firm, which should take at least 1 hour, or you can leave it overnight for best results.
3. Prepare the vanilla sugar by placing 1/2 cup plus 1 tablespoon of white sugar in a food processor. Halve each vanilla bean lengthwise, and use the back of a knife to scrape the seeds from each half. Add the vanilla seeds to the sugar. Pulse the mixture until the seeds are evenly distributed. Transfer the vanilla sugar to a shallow bowl and set aside for later use.
4. Preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
5. Take one portion of the chilled dough and cut it into 6 equal pieces, keeping the remaining dough refrigerated to maintain its firmness. On a lightly floured surface, roll each piece into a 1/2-inch-thick log. Cut each log crosswise into 2-inch pieces, and gently roll or pinch the ends of each piece to form points. Arrange the shaped cookies on the prepared baking sheets, spacing them evenly.
6. Bake the cookies in the preheated oven until the bottoms are lightly golden, but the tops remain pale, for approximately 10 to 12 minutes. Remove the baking sheets from the oven and allow the cookies to stand for 2 minutes to firm up slightly.
7. While the cookies are still warm, gently roll them in the prepared vanilla sugar, making sure to brush off any excess sugar. Transfer the coated cookies to a wire rack to cool completely. Repeat the process with the remaining dough, baking in batches to ensure even cooking and prevent overcrowding.

Nutrition

• Calories: 44 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 2 g
• Sodium Content: 1 mg
• Protein Content: 1 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g