These exquisite Half-Moon Dry Cookies are a delightful, buttery, and fragrant European pastry, traditionally known as "Vanillekipferl." Enriched with ground almonds and infused with rich marzipan, they offer a tender, melt-in-your-mouth texture. The addition of real vanilla pulp and a hint of vanilla pudding powder elevates their delicate, sophisticated flavor. Perfect for holiday platters or as a beautiful, traditional dry biscuit.
These exquisite Half-Moon Dry Cookies are a delightful, buttery, and fragrant European pastry, traditionally known as "Vanillekipferl." Enriched with ground almonds and infused with rich marzipan, they offer a tender, melt-in-your-mouth texture. The addition of real vanilla pulp and a hint of vanilla pudding powder elevates their delicate, sophisticated flavor. Perfect for holiday platters or as a beautiful, traditional dry biscuit.
In a large bowl, place the Almond Flour, Ground Almonds, Baking Powder, Vanilla Sugar and Pudding Powder and mix them.
Then add Marzipan, Eggs and Butter.
Knead everything together with your hands until you have a smooth and uniform dough.
Form the Dough into small Half-Moon or crescent shapes.Â
Arrange them side by side on a Baking Sheet lined with Parchment Paper.
Bake for 10–15 minutes.Â
The edges should just begin to turn light brown
Allow the Cookies to cool completely on the tray before generously dusting them with Powdered Sugar.