BLUE WINDOW | Food Travels in the Alps | Vanillekipferl (vanilla bread crescents)

Vanillekipferl SWITZERLAND vanilla bread crescents

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Made in the 19th and 20th centuries with ground almonds, butter, flour, vanilla flavoured sugar and salt, modern trends are moving back to the older method of using grated almonds, egg yolks and vanilla seeds. Some recipes call for the almonds to be toasted ground or whole in a dry frying pan. Butter also plays a huge part in the success of these crescents. Soft rather than hard butters help relax the dough.

250 g soft white / pastry flour
210 g butter, softened
125 g almonds, ground
75 g vanilla sugar
2 vanilla pods, de-seeded (optional)
2 egg yolks (optional)
Salt, pinch
Icing sugar, for dressing
Vanilla sugar, for dressing

Crumble the butter into the floor, add the egg yolks, salt, sugar, vanilla seeds and finally the almonds, working quickly to make a smooth dough. Rest dough in the fridge for two hours. Roll out dough to a thickness of no more than one centimetre, cut into four centimetre square pieces, about 15 g / ½ oz each, roll and shape into crescents. Preheat oven to 180°C. Place crescents on a baking tray covered with greaseproof paper. Bake for 12 minutes. While still hot roll crescents in the icing and then the vanilla sugar.

Recipe 1900
390 g flour, 300 g butter, 150 g sugar, 150 g almonds, rolled in 30 g vanilla sugar while warm.

Recipe 2000
175 g pastry flour, 75 g chickpea flour, 150 g butter, 80 g icing sugar, 150 g almonds, 2 egg yolks, 1 vanilla pod, a pinch of salt, made as above.