Austrian-German Vanilla Curls (Vanillekipferl) by Annabelle’s Lair

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Austrian-German Vanilla Curls (Vanillekipferl)
Submitted by Annabelle's Lair on October 14, 2014 at 3:15 pm

Vanilla curls or vanilla crescents are baked weeks leading up to Christmas in both Germany and Austria.

Source: Translated into English from German recipe. https://www.youtube.com/watch?v=pBBK5h_Ep38

250g sweet butter unsalted
100g granulated sugar
15g vanilla sugar
2 egg yolks whole
150g ground almonds or ground hazelnuts
350g all purpose flour (I use King Arthur)
10g lemon juice
1 pinch salt
Note if using vanilla bean: (2” of vanilla bean = 1 tsp vanilla extract)

DAY 1:
In mixer bowl cream together butter, sugar, and vanilla sugar until sugar dissolved.

Then beat in the 2 egg yolks one at a time until well blended.

Then add in the ground almonds or ground hazelnuts, flour, lemon juice, pinch of salt and combine into rough dough.

Turn out dough onto well floured surface and lightly knead until dough comes together well.

Wrap dough in cling wrap and place in fridge overnight.

DAY 2:
Preheat oven to 350F.

Remove dough from fridge, break off about 1/4 of the dough, roll out into a long thin log, and cut off about 24 pieces in 1" increments. Once the 24 pieces are cut, roll each piece into mini log and shape into crescent/curl.

Repeat these step until all the dough is used up.

Line baking sheet with parchment paper and lay the curls onto parchment paper.

Bake at 350F for 11 minutes.

Let curls cool about 2-3 minutes and immediately bury the curls in vanilla sugar. If you do not want to use vanilla sugar then coat with powdered sugar.

Be sure the curls are completely cooled before removing from vanilla sugar because they are very delicate and will fall apart easily.

comments
Submitted by Mrs Cindy on Thu, 2014-11-27 19:16.
I have a question about the 'vanilla sugar' you refer to in your recipe. I make vanilla sugar with regular granulated sugar and split vanilla beans, letting the vanilla beans sit in the sugar for several weeks before using. Sometimes I'll process the sugar (with the insides of the scraped pods) until it's very fine.
. How are you doing your vanilla sugar? I would like to make these cookies. They look very similar to Mexican Wedding Cookies. I just need more information about what you think of as vanilla sugar and if it's the same as what I use.
.Thanks!
.Cindy

Submitted by Annabelle's Lair on Tue, 2015-01-13 18:30.
This is the way I make vanilla sugar.

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