Vanilla Shortbread Cookies, Vanillekipferl

Vanilla Shortbread cookies, also called Vanillekipferl are so buttery and nutty with the almond and hazelnut flours, you can’t eat just one! Easy to make!

Normally in a crescent shape, these irresistible treats are flavoured with vanilla and made with almond and hazelnut meals then rolled lightly in sugar for an extra crunch.

Traditionally from Germany, I adapted my shortbread cookies into a bite shape so the kids can help to prepare.

How To Make Vanilla Shortbread Cookies?

Buttery and nutty, there are only a few steps to make the recipe. Generally, I make a few batches in December during the holiday seasons but any time of the year, you’ll enjoy them! It is also make a great edible gift.

This recipes uses almond and hazelnut meals in it and you can make it almond only or just hazelnut if you wish. Everyone will love it either way! I buy hazelnut and put them in the food processor. No need to peel them. 

You might want to use a hand mixer if you wish but I always prepare it by hand.

– In a large bowl, combine the dry ingredients (flour, almond and hazelnuts meals and sugar), add in the butter and mix until crumbly. It is important for your butter to be soft at room temperature but not too soft either.

– Incorporate the egg yolks one by one and the vanilla extract. Your dough will be crumbly, it is normal.

– Shape them in little balls, you don’t need a cookie cutter and place them on parchment paper. Bake until golden brown. Allow to cool down before taking a cookie, there are shortbread therefore a little crumbly when still warm.

How Long Can I Keep The Cookies?

Store at room temperature them in a airtight container for 5 days to a week if you can resist!

If you are planning to gift them, you can store them in a little jar or a cute container.

Is Almond Flour And Almond Meal The Same?

Yes! It is for both finely ground almonds. You can say either, I even say ground almonds sometimes. There are all valid. It can be blanched which means the skin of the almonds have been removed before or turned into a flour with the skin on (unblanched).

TIP: If you bake a lot and particularly with almond meal, I suggest to buy it in bulk or at Costco. This will be the best bang for your buck! I really love this one because it is super fine and if you want to make French macarons, this is the perfect one!

So buttery and nutty in your mouth, you can NOT eat just one!

More Recipes Using Almond Meal If You Buy In Bulk

Fudgy Almond Flour Brownies
Best Flourless Almond Cake
Pear Tart with Almond French Cream

More Recipes For Edible Gifts

French Madeleines
Homemade Chocolate Truffles
Christmas Mendiants

I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.

Print Recipe

Vanilla Shortbread Cookies

Vanilla Shortbread cookies, also called Vanillekipferl are so buttery and nutty with the almond and hazelnut powder, you can't eat just one! Easy to make!

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Keyword: almond, bite, butter, shortbread, snack, vanilla

Author: Mélanie

Ingredients

• 3/4 cup Almond meal 50g
• 3/4 cup Hazelnut meal 50g
• 2 1/4 cup Flour 250g
• 1/4 cup Sugar + a cup 50g
• 1 pinch of salt
• a little less than 1/2 cup Soft Butter, (cut in cube packed) 200g
• 2 egg yolks large
• 1 tbsp Vanilla powder
• 1 tsp Vanilla extract

Instructions

• In a bowl, mix the dry ingredients: almond and hazelnut powders, flour, sugar and salt. Mix well.
• Add the butter previously cut in pieces and then the egg yolks.
• Add the vanilla extract.
• Mix it and work the dough so it becomes a ball and the ingredients are mixed together and hold. It will not look smooth.
• Shape it as you wish. I found that making little balls is easier as it is very fragile when it comes out of the oven.
• Bake it in a warm oven at 345F for about 10-12 minutes.
• Let it cool down and toss it in the cup of sugar that you have previously mix with the vanilla powder.

Notes

www.bonappeteat.ca

Edit (May 2014): Sorry for the mistake in the recipe, I have written aveline powder but aveline is in French and I was so sure you could say it in English too! It is hazelnut! Silly me.

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