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Crescent Butter Biscuits
These are delicious almond biscuits rolled in vanilla sugar. Watch this recipe being made in the Allrecipes Crescent Butter Biscuits Video.
Ingredients
Makes: 100 biscuits
- 300g plain flour
- 125g caster sugar
- 150g almond meal
- 250g butter
- 3 egg yolks
- 1 cup vanilla sugar, or as needed
Directions
Preparation:30min ›
Cook:15min ›
Extra time:1hour chilling ›
Ready in:1hour45min
- In a bowl, stir together the flour, caster sugar and almond meal. Rub in the butter to form crumbs, then stir in the egg yolks and work into a smooth dough. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 180 degrees C.
- Roll biscuit dough into long snakes. Cut into 5cm lengths and shape each length into a crescent. Place on a baking tray lined with baking paper.
- Bake in preheated oven until lightly golden, about 10-15 minutes.
- Immediately roll the biscuits in vanilla sugar while still hot, then set aside to cool.
Watch a video of it being made…
Crescent Butter Biscuits
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (3)
I grew up eating and making Vanillekipferl and absolutely loved them. I used store bought Vanillea sugar (you can get them in German specialty stores). The dough is coarse, but that's how it is meant to be, so it takes a little bit of practice to roll out the long strands and then shape them. The final cookies are pretty fragile as well, but they melt in your mouths!!! the original German recipe (in metric, but if you have a scale, no problem) asks for 300 g flour, 250 g butter, 125 g sugar, 150 g almond flour (ideally the white one, Costco sells it) and the 3 egg yolks. - 06 Dec 2015 (Review from Allrecipes USA and Canada)
I took this recipe from the magazine. Vanilla sugar was a pain to make, getting the little seeds out of vanilla beans. The dough was rather tasteless, so I added a touch of almond extract, which made them better. Cookies broke when making crescent shape - on the last roll I just sliced them, turned out ok. And wait at least 5 minutes to cool on the pan - any earlier and the cookie breaks. Won't make these again. - 28 Nov 2015 (Review from Allrecipes USA and Canada)
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