Vanilla Rolls are a Christmas classic…I think not only in the Czech Republic, but in Europe in general. In Germany they called these ‘Vanillekipferl’, in Czech it’s ‘vanilkove rohlicky’…ehm…well, I’ll stick with ‘vanilla rolls’ in this post 🙂
You would struggle to find a person who doesn’t like these Christmas cookies. The magical vanilla smell, amazingly sweet, smooth flavour, the crunch and structure that just melts in your mouth, combining vanilla and almonds…mmmmmmmm…who could resist?! I guarantee, once you try these, you’ll bake them every year!
Many people make them with hazelnuts instead of almonds…in our family we always used almonds. They are so much nicer with almonds – crunchy, but soft, less fatty, just delicious…
Recipe: Vanilla Rolls
- 560g plain flour
- 420g unsalted butter
- 220g finely ground almonds
- 160g caster sugar
- vanilla icing sugar (you can infuse icing sugar with vanilla pods by leaving the pods in the icing sugar for at least a week, or mix icing sugar with vanilla sugar)
- Leave the butter to soften in room temperature for about an hour, then cut into smaller chunks, place in a big mixing bowl, add the caster sugar and mix together until smooth and fluffy.
- Mix in the ground almonds.
- Gradually add flour and mix in to create a smooth, non-sticky dough.
- Wrap in a clinking film and leave to rest in a cool place for a few hours, best overnight.
- Pre-heat oven to 170C, line baking trays with baking paper.
- Prepare a spare sheet of baking paper, put all the vanilla icing sugar on it (you will dip the warm rolls in it).
- Form small rolls from the dough.
- Bake for 10 mins or until they start to have kind of a pinkish-gold colour.
- Still warm, but not hot rolls dip in and cover all in vanilla icing sugar. Place on side and leave to cool down completely.
They taste best when stored in a cool, dry place in a cookie box for a couple of weeks, so you can bake them well in advance for Christmas and then you’ll have a delicious treat with no stress 😉 Enjoy!