Holidays & Special Occasions
Vanillekipferl (Vanilla Crescent Christmas Cookies)
Ingredients
- - 250 g (2 cups) plain flour
- - 200 g (7/8 cup) cold butter, cubed
- - 80 g (2/3 cup) icing sugar
- - 100 g (1 cup) ground almonds or hazelnuts
- - 1 egg yolk
- - 1 tsp vanilla extract
- - 1 pinch salt
- - 3 tbsp vanilla sugar, for coating
- - 2 tbsp icing sugar, for coating
Method
- In a bowl, combine the flour, icing sugar, ground nuts and salt.
- Rub in the cold butter until the mixture resembles coarse crumbs, then add the egg yolk and vanilla extract, mixing gently until the dough just comes together.
- Shape the dough into a disc, wrap, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment.
- Take small pieces of dough (about 1 tablespoon each) and roll into short logs, tapering the ends, then curve into crescent shapes.
- Place on the prepared tray and bake for 10-12 minutes until just set and very lightly golden at the edges — they should remain pale.
- While still warm, gently toss the cookies in a mixture of vanilla sugar and icing sugar to coat.
- Cool completely on a wire rack before storing.
Introduction: Vanillekipferl, delicate crescent-shaped cookies made with ground nuts and rolled in vanilla sugar, are an essential part of Austria’s Christmas baking tradition.
Cultural Background: Vanillekipferl, delicate crescent-shaped cookies made with ground nuts and rolled in vanilla sugar, are an essential part of Austria’s Christmas baking tradition. Found on nearly every Austrian household’s holiday cookie plate alongside other Weihnachtskekse, their crumbly, buttery texture and vanilla-sugar coating make them an enduring festive favourite.
Tips: Keep the dough cold — chilling makes it much easier to shape without cracking. Coat the cookies in sugar while still warm so it adheres properly, but handle gently as they are very delicate.
Variations: Use ground hazelnuts instead of almonds for a slightly deeper, toastier flavour. Dip the cooled cookie ends in melted chocolate for a modern variation.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 3 weeks; freeze unbaked or baked cookies for up to 2 months.
Reheating: Not applicable — served at room temperature.
Nutrition: Approx. per serving (2 cookies): 180 kcal, 3g protein, 15g carbohydrate, 12g fat
FAQs:
Q: Why are they so crumbly? A: The high butter content and ground nuts give Vanillekipferl their signature short, crumbly texture — this is intentional and traditional. Q: Can I make the dough ahead? A: Yes, the dough can be made a day or two in advance and kept chilled until ready to shape and bake.
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