Vanillekipferl (Almond Crescent Cookies)

Name: Vanillekipferl (Almond Crescent Cookies)
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 12 servings
Cuisine: Baking, Desserts
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. In most Austrian homes, baking biscuits is an essential part of Christmas preparation, a family activity to be enjoyed on wintry days when it is snowing outside. Children love to knead dough and cut out biscuits. They enjoy creating the distinctive shape of Vanillekipferl, which is formed by rolling the dough between one's palms.

From Wikibooks CookbookNo reviews yet· 0 commentsPrep 45 min · Cook 8 minEasy0 made it

Ingredients

Makes

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

Ingredients for 12 servings (900 g) · the original recipe

Method

1
Sift the flour into a bowl.
2
Cut the cold butter into slices and mix it with the flour.
3
Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
4
Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.
5
Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.
Oven
6
Preheat the oven to 180°C (350°F/Gas 4 ).
Oven
7
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.
8
Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.
Oven
9
Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!
10
Leave the rest out overnight, and then store them in an airtight tin.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.