German Christmas Cookie Recipe

Vanillekipferln
(almond cresent cookies)

This is a very easy German Christmas cookie recipe. German Vanillekipferln are a true favourite at Christmas. This recipe calls for ground nuts, like so many German cookies. You can either grind your own or buy them already pre-ground.

Make sure you have lots of vanilla sugar to hand, as you are going to need it! I would suggest that if you are into Christmas baking in a big way, leave enough time to stock up on all your baking necessities. I know here in Germany, if you try to buy vanilla sugar and many other Christmas baking ingredients too late, then its down to shop bought cookies.

German Christmas Cookie

50g almonds
50g hazelnuts
280g flour
70g sugar
pinch of salt
200g butter
2 egg yolks
5 packets of vanilla sugar
1/2 cup of icing sugar or powdered sugar

Grind the nuts very finely, if not bought pre-ground. Sieve the flour onto a large baking board. Place the ground almonds, hazelnuts, sugar, salt, small flakes of cold butter and the egg yolks in the middle. Bring all the mixture together with your hands and knead into a dough. Wrap the dough in aluminium foil and leave to rest in the refrigerator for 2 hours.

Preheat the oven to 190 degrees C. Divide the dough into about 4 pieces and roll each piece into a log 1/2 to 3/4 inch thick. Cut the log into pieces about 2 inches long. Bend each piece into a crescent and taper the ends. Place on a baking sheet and bake in the middle of the oven for about 10 minutes until golden brown.

Mix together the vanilla sugar and icing sugar. When the cookies are cool enough to handle, dredge each cookie in the mixed sugars. Tap off any excess and leave the cookies to cool on a wire rack.

Store your Vanillekipferln carefully between sheets of baking paper or parchment in an airtight container or tin.

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