Vanilla Croissant Cookies, also known as Vanillekipferls, are very popular sweets in Austria, Germany, Bohemia, Hungary and South Tyrol.
Very tasty and easy to prepare, they contain simple ingredients, and have a nice crescent or horseshoe shape.
These vanilla croissant cookies can be kneaded easily without the use of the planetary mixer.
Once out of oven, roll them still hot in the granulated sugar and vanilla mixture.
Don’t worry, they won’t be overly sweet, but they will be crumbly and have a very delicate taste.
There are many recipes of vanillekipferl, I propose my favorite, where the shortcrust pastry is composed of: whole egg, butter, sugar, almonds, hazelnuts, flour and vanilla.
Contrary to other versions, in this one, there are also hazelnuts inside the dough.
A detail, which in my opinion, makes the biscuits even more pleasant … do you want to try them?
Then Get the Recipe !!
We take the butter out of the fridge a little in advance, it will have to soften slightly but still be plastic.
Meanwhile, finely chop the hazelnuts and almonds.
Put the chopped dried fruit and 00 flour in a large bowl, and form a basin or fountain.
Pour into the center of the bowl: 60 grams of sugar, the butter into small pieces, the seeds of the vanilla bean, and the egg that we have lightly beaten together with a pinch of salt.
Let’s work them by hand, until you get a very soft and well blended dough.
If we prefer, we can prepare the dough in a planetary mixer, using the leaf whisk.
Pour the mixture onto the lightly floured work surface, give it the shape of a loaf, divide it into two parts and place in the refrigerator for an hour, covered with cling film. Do not worry that it will be very soft, during the rest in the refrigerator, the dough will harden and we can form cookies.
After this time, we pick up the dough and quickly form two cylinders, about 20 cm long.
Cut the pasta sausages into slices, 2-3 cm thick, and form small balls. This way the cookies will all be the same size.
We shape the balls with the palms of our hands to create small cylinders.
Let’s arrange them on a baking sheet lined with parchment paper, folding them in order to give them the classic horseshoe shape; we slightly squeeze the tips.
If we have time, it is better to let the cookies rest in the refrigerator for half an hour before putting them in the oven.
We bake, at 170°-180° static for about 10-15 minutes, or at 160° ventilated for the same time.
Let’s take them out of the oven when they are golden. Don’t worry if they are still soft, once cooled, they will become slightly crunchy and crumbly.
We roll the biscuits still hot in granulated sugar; if we want to give a more persistent vanilla aroma, mix 70 g of granulated sugar with 10 g of vanilla sugar.
Let’s arrange them on a tray and let them cool.
With these doses we will be able to obtain about 35-40 biscuits.
Vanilla croissants cookies can be stored for several days in a box.
Anna’s advice:
It is possible to use 60 grams of almond flour, eliminating the hazelnuts, but the flavor will be slightly different.
See you next pastry!
