The best vanilla crescent recipe . by Bergland holiday apartment Söll
We at Bergland, your luxury apartment house in Söll am Wilden Kaiser, have prepared a special Christmas recipe for you today: Aromatic vanilla crescents, a typical Tyrolean Christmas cookie for the Advent season. It is the queen of Christmas cookies. The name “Kipferl” refers to its characteristic elongated and curved shape. Combined with fine vanilla, the result is a smooth, delicate cookie in which each piece has its own special feature. Traditionally, the Kipferl are shaped by hand, which gives each one its own individual character. Nowadays, however, there are special baking trays that simplify this process. In our article, you can find out more about the origins of vanilla crescents and get useful tips for your Christmas baking pleasure. Have fun baking them! Verena & Günter from Bergland . Holiday apartment Söll
Where was the vanilla crescent invented?
The history of the most popular Christmas cookie begins in Austria, where it originated as a symbol of joy and celebration. Inspired by the liberation of Vienna, an inventive Viennese baker couple created cookies in the shape of a crescent, similar to the symbol on the flag of the Ottoman Empire at the time. Originally, the vanilla crescents were larger and made from yeast dough, but over time the recipe evolved into today’s more tender vanilla crescents. This is how the name and the charming shape of the cookie, which today warms hearts at Christmas time, came about.
The vanilla crescent recipe:
Ingredients:
- 250 g cold butter
- 120 g powdered sugar
- 100 g finely ground almonds
- 300 g plain wheat flour
- To decorate: Powdered sugar & vanilla pulp
Instructions for preparation:
- Start preparing the delicious vanilla crescents by mixing the flour, ground almonds and powdered sugar on a wooden surface.
- Next, prepare the shortcrust pastry by carefully working in the cold butter. Then cover the dough with cling film to avoid any foreign odors in the refrigerator. This should rest in the fridge for at least 90 minutes.
- In the meantime, prepare two baking trays with baking paper and preheat the oven to 170 °C (top and bottom heat).
- After the resting time, take a quarter of the dough and knead it on a lightly floured wooden board. Be careful not to overknead the dough so that it does not become too soft. Roll the dough into a long sausage and divide it into equal pieces. Shape each piece into the characteristic croissant shape on the baking tray.
- Bake the croissants for about 8 minutes until they are lightly browned. After baking, sprinkle them with the prepared vanilla sugar and store them in an airtight cookie tin.
- Then simply work up the remaining dough as described above.
We at Bergland, your holiday apartment in Söll, wish you lots of fun baking!
You can find more recipe ideas in our blog: View blog
Warmest Christmas greetings from Söll Verena and Günter Source of the story:
