Description
Buttrig-zarte Vanillekekse mit feiner Orangen-Note, knusprig außen, weich schmelzend innen. Süß mit karamelligen Nuancen und einem Hauch Vanille, goldgelb gebacken – unwiderstehlich aromatisch und blitzschnell vernascht.
Ingredients
Scale
- 120 g Puderzucker
- etwas Salz
- 1 Päckchen abgeriebene Orange
- 180 g Butter
- 1 Vanilleschote
- 260 g Mehl
- 120 g brauner Zucker
- 1 Eiweiß
Instructions
- Begin by melting the butter over low heat until it is fully liquefied. Once melted, allow the butter to cool down completely until it solidifies again but remains soft enough to mix. Meanwhile, take the vanilla pod and carefully cut it lengthwise with a sharp knife. Use the back of the knife to scrape out the fragrant vanilla seeds from inside the pod.
- In a large mixing bowl, combine the softened butter, powdered sugar, scraped vanilla seeds, and a pinch of salt. Use an electric mixer or a whisk to beat these ingredients together until the mixture becomes creamy and fluffy, indicating that the sugar is well incorporated and the mixture is aerated.
- Add the grated orange peel (from the packet) to the creamy butter mixture to infuse a fresh citrus aroma. Then, gradually add the flour in small portions, mixing each addition thoroughly with a spoon or spatula to begin forming a dough. Once about half of the flour is incorporated, switch to kneading the dough with your hands to evenly distribute the rest of the flour and create a smooth, pliable dough.
- Divide the dough into two equal parts. Roll each portion into a cylindrical shape about the length of your hand. Then gently press and shape these cylinders into square bars with edges approximately 3 centimeters in length. Spread the brown sugar evenly over a flat tray or plate, preparing it for coating the dough bars.
- Lightly brush the surface of each dough bar with the egg white using a pastry brush. This will help the sugar adhere better. Carefully roll each egg-white-coated dough bar in the brown sugar, ensuring all sides get a thin but even coating. Press the sugar gently onto the surface so it sticks well. Once coated, place the bars in the refrigerator to chill for 20 to 30 minutes, which firms them up and makes slicing easier.
- After chilling, remove the bars from the refrigerator. Using a sharp knife, cut each bar into slices approximately 0.5 centimeters thick. Place these slices spaced apart on a baking sheet lined with parchment paper to prevent sticking and allow even baking.
- Preheat your oven to 180 to 200 degrees Celsius (356 to 392 degrees Fahrenheit). Once heated, bake the vanilla cookies for about 7 to 8 minutes. Watch closely to ensure they do not overbake; the cookies should be lightly golden and firm to the touch when done. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, use fresh vanilla pods and freshly grated orange peel. Make sure the butter is not too warm when mixing to maintain the dough’s right consistency. The chilling step is essential for easier slicing and better shape retention during baking. Store the finished cookies in an airtight container to keep them fresh and crisp.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
