Vanillekipferl (Austrian Crescent Cookies)

1. For the Cookie Dough: In a 10-inch skillet on medium heat, toast almond flour, stirring constantly, until fragrant and slightly darkened, about 5 minutes. Transfer to a medium bowl and let cool to room temperature, about 5 minutes.

2. Cut vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out vanilla seeds from half the pod and add to bowl with almond flour. Using your hands, rub vanilla bean mixture with flour until seeds are evenly distributed. Reserve remaining half of vanilla bean for vanilla sugar.

3. Add all-purpose flour, granulated sugar, and salt to vanilla and almond mixture, whisking to combine.

4. Add butter to flour mixture and, using a pastry cutter or your fingers, cut butter into flour and toss with fingers until butter pieces are thoroughly coated with flour. Using your fingertips, pinch and flatten butter pieces, then rub it between your fingertips until butter is small and crumbly, and a sandy, moist dough forms, 3 to 4 minutes. Do not overwork the dough.

5. Make a well in the center of flour mixture about 2 to 3 inches wide. Pour beaten egg yolk into the well and, using your fingers, gradually incorporate flour into egg until a cohesive dough forms.

6. Divide the dough into 8 portions about 68 g (2 1/3 ounces) each. Roll and shape each portion of dough into a 7 1/2-inch-long log about 3/4 inches in diameter. Wrap log tightly in plastic wrap, twisting the ends of the plastic to seal. Once wrapped, roll log under hands in a back-and-forth motion on work surface to ensure log is smooth, even, and tightly packed all around. Refrigerate until slightly firm, about 45 minutes.

7. For the Vanilla Sugar: While dough chills, place powdered sugar in a small bowl. Scrape remaining vanilla bean and add to bowl with powdered sugar, and, using your hands, rub seeds with sugar, tossing to evenly coat; set aside.

8. To Shape and Bake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two 13-by-18-inch rimmed baking sheets with parchment paper.

9. Remove 1 log from the refrigerator and divide it into 6 pieces each about 1 1/4-inches long. Repeat with the remaining 7 logs; you should have 48 pieces of dough in total.

10. Working with 1 piece at a time in the palm of your hand, roll both ends of dough with your fingertips so the ends taper and dough is about 2 1/2 inches long. Gently pull the tapering edges down to form a crescent shape and place on 1 of the prepared baking sheets. Repeat until you have 24 cookies evenly spaced apart on 1 prepared baking sheet. Freeze cookies until firm, about 10 minutes. Repeat shaping remaining 24 cookies on other prepared baking sheet.

11. Bake 1 sheet of cookies at a time, rotating halfway, until the tips of the crescents are lightly browned, 10 to 12 minutes. Allow the crescents to cool slightly, about 1 minute. Using a fine-mesh sieve, dust top of cookies with about 1/4 of prepared vanilla sugar.

12. Place second sheet of cookies in the freezer while the first tray bakes. Repeat baking and dusting with the remaining baking sheet.

13. Once cookies are completely cooled, dust more vanilla sugar on crescents and roll them around in the sugar to cover completely.

Special Equipment

Pastry cutter, two 13-by-18-inch rimmed baking sheets, plastic wrap, parchment paper, fine-mesh sieve

Notes 

European-style butter has 82% fat, which is higher than American butter's 80% fat. The greater fat percentage helps provide the melt-in-your-mouth texture that is required for vanillekipferl.

Make-Ahead and Storage

Once shaped, the dough can be frozen for up to 2 months. To freeze dough, arrange crescents on a parchment-lined baking sheet and freeze. When firm, consolidate into a zip-top bag. The day before you are ready to bake, arrange crescents on a rimmed baking sheet, cover loosely with plastic wrap, and let thaw in fridge for at least 8 hours before baking.

Vanillekipferl can be stored in an airtight container at cool room temperature for up to 3 weeks. Baked, undusted cookies can be frozen in an airtight container or zip-top bag for up to 2 months. Before serving, thaw cookies in the refrigerator, warm in oven, and dust with vanilla sugar.