A new take on the traditional German Vanillekipferl.
A few tips before you start: 1. Let the dough rest a bit in the fridge before shaping. The butter will set, which will help you shape them and reach a nicer result when baking. 2. Once baked, don’t move or touch the half-moons. They’re soft and will break! Let them cool down first. 3. When you take the half-moons from the oven, wait for 2-3 minutes before dusting the cookies. The sugar should stick to them but shouldn’t melt.
Saffron & Pistachio Half Moons
210g butter (soft)
40g ground almonds
60g ground pistachios
A pinch of salt
The pulp of 1 vanilla bean
For finishing off:
150g powdered sugar
2 packages vanilla sugar
Take 1 tbsp of the sugar and grind with the saffron in a mortar. Mix flour, almonds, pistachios, sugar, saffron sugar, salt, vanilla pulp, and butter to a smooth dough, wrap in clingfilm, and refrigerate for 1h.
Heat oven to 190C. Divide dough into 10-12g or tbsp big pieces. Roll into a small sausage with pointy ends and form into a half-moon. Put onto a lined baking tray. Bake for 9 minutes. Let cool slightly.
Mix powdered sugar with vanilla sugar and dust the half moons with it while still warm. Will keep well in an airtight container for around 3 weeks.