Vanillekipferl/ Austrian Vanilla Crescent Cookies

Vanillekipferl are by far the most famous Christmas cookie: shaped like a half-moon, which is rumored to have been inspired by the two Turkish sieges of Vienna, these Vanilla cookies covered in sugar are the perfect treat for any cold day.

To make your very own Vanillekipferl, you’ll need flour, sugar, almonds, hazelnuts, butter egg yolks, and vanilla extract. But beware: while making the dough is easy enough, getting the shape right requires quite a bit of sensitivity.

Vanillekipferl /Austrian Vanilla Crescent Cookies

5 from 1 vote

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Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Course Dessert

Cuisine Austrian, German

Servings 30 cookies

Ingredients

 

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1x2x3x

• 200 g all-purpose flour
• 70 g powdered sugar  aka confectioner sugar
• 40 g ground almonds
• 40 g ground hazelnuts
• 150 g unsalted butter softened at room temperature
• 2 egg yolks
• 1 tbsp vanilla sugar 1/2 vanilla bean

For Dusting

• 40 g powdered sugar
• 1 tbsp cinnamon

Instructions

 

• Start by pouring the flour and sugar into a large bowl. Add the ground almonds and hazelnuts.
• Add the vanilla sugar or the vanilla bean caviar into the bowl. Mix everything well.
• Add the egg yolks and butter. Mix everything at high speed using a robot. 
• Shape the dough into a ball and wrap with plastic wrap. 
• Place the dough in the refrigirator for at least an hour.
• Once the dough has cooled, place it on a clean surface. Work the dough with your hands. Then form a roll of about 5 cm in diameter.
• Then cut 1 cm sections. With each small section, form a small crescent.
  
• Preheat the oven to 350 degrees F.
• Bake the the crescents for 12-15 minutes or until the edges begin to turn golden.
• Combine the powdered sugar with the cinnamon and mix everything well.
• Once out of the oven, cover the still warm cookies with cinnamon powdered sugar. Let cool on a plate before tasting.

Notes

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