Lindt German Almond Crescent Cookies
Take your cookie game to the next level with these chocolate-dipped bites.
A popular treat in many eastern parts of Europe, these “vanilla crescent” cookies have many regional variations. Known as Vanillekipferl in Germany, they were originally made with ground walnuts and finished with vanilla-scented icing sugar. Ours pair an almond flavour profile with melted Lindt Swiss Classic Milk Chocolate.
Lindt SWISS CLASSIC Milk Chocolate Bar, 100g
- 1 cup (250 mL) unsalted butter, room temperature
- ¾ cup (180 mL) Redpath® Icing Sugar, divided
- ¼ cup (60 mL) Redpath® Granulated Sugar
- 1 tsp (5 mL) pure almond or vanilla extract
- 1½ cups (375 mL) all-purpose flour
- ¾ cup (180 mL) almond flour
- ¼ tsp (1 mL) salt
- 3 bars (100 g each) Lindt Swiss Classic Milk Chocolate, finely chopped
Lindt Chocolate In This Recipe
Instructions: Place butter, ¼ cup (60 mL) of icing sugar, granulated sugar and almond (or vanilla) extract in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium-high speed, scraping down sides, until well combined, 1 minute.
In a separate bowl, whisk together flours and salt. Add flour mixture to butter mixture. Mix on low speed, scraping down sides as needed, until a dough forms.
Scoop a 1-tbsp (15-mL) portion of dough and roll into a 3-inch (8-cm) rope. Narrow the ends slightly and shape into a crescent. Place on parchment-lined baking sheets, spacing 1 inch (2.5 cm) apart. Repeat with remaining dough. Chill for 45 minutes.
Preheat oven to 350°F (180°C). Bake cookies until firm and just golden on the bottom, about 12 to 14 minutes. Let cookies cool 5 minutes before removing to a rack to cool completely.
Melt Lindt Swiss Classic Milk Chocolate. Dip half of each cookie in melted chocolate. Place on a parchment-lined baking sheet to set completely or place in fridge for 5 minutes. Using a small sieve, generously dust the remaining icing sugar overtop other half of each cookie.
Lindt Maître Chocolatier Baking Tips When melting high-quality chocolate in the microwave, use a low-and-slow approach. Place chocolate in a glass bowl (not porcelain, which can overheat) and microwave it at a low temp in short bursts.
If you plan to bake a big batch of cookies for freezing, hold off on chocolate-dipping them. Save that step for after they’ve thawed.
For gooey chocolate integration in baked goods, choose chopped bar chocolate over chocolate chips. Chocolate chips are designed to hold their shape, while bar chocolate will melt deliciously instead.
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