Equipment
* optional
Ingredients
Vanilla Sugar
- ¼ vanilla bean, chopped
- 120 g powdered sugar, sifted
Cookie Dough
- 120 g walnut meats, raw
- 227 g unsalted butter, softened
- 150 g granulated sugar
- 300 g all-purpose flour, sifted
Nutrition (per serving)
Method
Combine the chopped vanilla bean with 15g (1 tablespoon) of the powdered sugar in a blender and process until the bean is pulverized.
Mix the vanilla mixture with the remaining powdered sugar in an airtight container.
Seal the container and let the sugar sit for 24 hours to infuse the flavor.
Preheat the oven to 175°C (350°F).
Grind the walnuts into a fine paste using a mortar and pestle or a sharp knife.
In a mixing bowl, combine the walnut paste, softened butter, granulated sugar, and sifted flour until a smooth dough forms.
Shape the dough into small crescents, using approximately 5g (1 teaspoon) of dough for each, and place them on an ungreased cookie sheet.
Bake the cookies for 15 to 18 minutes at 175°C (350°F) until they are lightly browned.
Remove from the oven and let the cookies rest on the sheet for 1 minute.
Roll the warm cookies in the prepared vanilla sugar until they are thoroughly coated.
Chef's Notes
- For the finest walnut texture, use a food processor to grind the walnuts, but be careful not to over-process into a butter.
- Ensure the butter is truly softened, not melted, to achieve the correct dough consistency for easy shaping.
- Don't overbake the Vanillekipferl; they should be pale with only the slightest hint of golden color on the edges to maintain their tender crumb.
- For an extra intense vanilla flavor, you can scrape the seeds from half a vanilla bean into the dough itself, in addition to the infused sugar.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain crispness.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
