Vanilla Crescent Cookies (Vanillekipferl)

Method

1. 1

   In a large bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.

2. 2

   Split the vanilla bean lengthwise and scrape the seeds into the softened butter. Add the powdered sugar and beat with an electric mixer until pale and fluffy, about 2 minutes.

3. 3

   Add the egg yolks one at a time, beating well after each addition. Gradually mix in the flour mixture until a soft dough forms. Avoid overworking the dough.

4. 4

   Shape the dough into a log, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight.

5. 5

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

6. 6

   Divide the chilled dough into 4 portions. On a lightly floured surface, roll each portion into a 1-inch-thick rope and cut into 1/2-inch pieces. Roll each piece into a small log, tapering the ends, then bend gently into a crescent shape.

7. 7

   Place the crescents on the prepared baking sheets, spacing them 1 inch apart. Bake for 12–15 minutes until the edges are pale golden but the cookies remain light in color.

8. 8

   While the cookies bake, prepare the vanilla sugar by mixing the powdered sugar with the scraped vanilla seeds (or vanilla sugar) until evenly combined.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes. While still warm, gently roll each cookie in the vanilla sugar until well coated. Transfer to a wire rack to cool completely.