Swiss crescent biscuits with a hint of vanilla. These buttery biscuits are shaped like little crescent moons and dusted in a vanilla icing sugar.
1 pinch salt
2 1/8 cups (270g) plain flour
1/2 cup icing sugar
3 teaspoons vanilla sugar*
1 1/4 cups (180g) ground almonds
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Directions Preparation:20min › Extra time:45min chilling › Ready in:1hour5min
In a large mixing bowl, combine the salt and flour. Cut in the butter then mix in with your hands.
Add the icing sugar, egg, vanilla sugar and ground almonds to the flour mixture. Place the dough in the refrigerator for 30 minutes.
Divide the dough into several parts. Make rolls that are approximately 3cm thick. Cut the rolls into 3cm pieces then bend the pieces into the shape of a semicircle (just like a croissant). Place the kipferl on a baking tray then leave them in the refrigerator for 15 minutes.
Bake at 200 degrees C for 10 to 15 minutes. When done, remove kipferl carefully from the tray. While still warm, dip the kipferl in a mixture of icing sugar and vanilla sugar.
* To Make Your Own Vanilla Sugar:
Place 1 1/2 to 2 cups of sugar in a jar. Put a clean vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the sugar, replace with fresh sugar.