Vanillekipferl (Almond Crescent Cookies)

Name: Vanillekipferl (Almond Crescent Cookies)
Total time: 53 min
Ingredients: 350 g plain flour; 200 g cold unsalted butter; 100 g icing sugar; 100 g finely-ground almonds; 1 egg; 1 packet (8 g) vanilla sugar; 1 pinch salt; 60 g icing sugar; 2 packets (16 g) of vanilla sugar

Vanillekipferl are small almond biscuits shaped like a crescent moon. They are particularly popular in Austria and Germany, where they are part of the culinary delights of Christmas biscuits.

53 min

Ingredients

350 g plain flour
200 g cold unsalted butter
100 g icing sugar
100 g finely-ground almonds
1 egg
1 packet (8 g) vanilla sugar
1 pinch salt
60 g icing sugar
2 packets (16 g) of vanilla sugar

Steps

Sift the flour into a bowl.
Cut the cold butter into slices and mix it with the flour.
Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.
Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.
Preheat the oven to 180°C (350°F/Gas 4).
Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered.
Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.
Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!
Leave the rest out overnight, and then store them in an airtight tin.

More recipes with flour, butter, powdered sugar, almonds, eggs or vanilla

Adapted from “Vanillekipferl (Almond Crescent Cookies)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.