Easy Vanillekipferl Recipe: Sweet Crescent-Shaped Cookies

Delicate Austrian vanillekipferl cookies whisper stories of winter holidays and cozy kitchens.

Powdered sugar dusts these crescent-shaped delights like soft snowflakes.

Generations of bakers have perfected this melt-in-your-mouth treat with simple ingredients and deep love.

Crisp edges give way to tender, buttery centers that crumble gently on your tongue.

Almond flour lends a nutty richness that makes these crescents irresistible.

Compact and elegant, these cookies carry the warmth of alpine traditions in every bite.

You can almost hear old Vienna’s sweet secrets in their delicate crunch.

Let these vanillekipferl transport you to a charming European kitchen with just one taste.

Vanillekipferl With Buttery Nutty Perfection

• Craft Quick Crescent Delights: These Austrian cookies are a breeze to make, perfect for bakers of all skill levels.
• Master Traditional Technique: Rolling crescent shapes is a fun, simple process that connects you to classic European baking traditions.
• Family Baking Bonanza: Involve kids in shaping cookies and dusting with powdered sugar for a delightful holiday or weekend activity.
• Minimal Ingredient Magic: Using just a few pantry staples, you can create elegant, melt-in-your-mouth treats without complex shopping.

Traditional Elements in Vanillekipferl Cookies

• Flour: Provides structure and base for the delicate cookie.
• Ground Almonds: Adds nutty flavor and tender texture.
• Powdered Sugar, Salt: Balances sweetness and enhances overall taste.

• Vanilla Sugar, Vanilla Extract: Brings rich, warm aromatic notes to the cookie.

• Cold Butter: Creates flaky, melt-in-your-mouth texture and helps bind ingredients together.

Notes: Use high-quality unsalted butter at refrigerator temperature for best results.

• Powdered Sugar: For classic dusting and additional sweetness.

Note: Use fine, pure powdered sugar for smooth coating.

Classic Method For Baking Vanillekipferl

Step 1: Mixing Dry Ingredients

Grab a mixing bowl and combine ground almonds, flour, powdered sugar, and a pinch of salt.

Whisk these ingredients together until they’re well blended and look like a soft, pale mixture.

Step 2: Incorporating Butter

Add cold butter cubes and vanilla sugar to the dry ingredients.

Use your fingertips or a pastry cutter to work the butter into the mix.

Keep working until the dough starts to come together and looks crumbly but can be pressed into a cohesive mass.

Step 3: Chilling the Dough

Wrap the dough tightly in plastic wrap.

Pop it into the refrigerator and let it rest for at least an hour.

This helps the flavors meld and makes the dough easier to shape.

Step 4: Preparing the Oven

Heat your oven to 350°F.

Line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.

Step 5: Shaping Crescent Cookies

Take small portions of the chilled dough and roll them into slender logs.

Gently curve each log into a crescent shape, tapering the ends slightly.

Place these delicate crescents on the prepared baking sheet, leaving a little space between each cookie.

Step 6: Baking to Golden Perfection

Slide the baking sheet into the preheated oven.

Bake for 12-15 minutes, watching closely until the edges turn a soft, pale golden color.

The cookies should look delicate but not browned.

Step 7: Finishing Touches

Remove the cookies from the oven and let them cool for a few minutes.

While still slightly warm, generously dust the vanillekipferl with powdered sugar, creating a beautiful snowy coating that melts slightly into the warm cookie.

Baking Tips For Vanillekipferl Success

• Refrigerate the dough for at least an hour to ensure the butter firms up, helping the cookies maintain their delicate crescent shape and preventing spreading during baking.
• Use cold butter and work the dough quickly to keep the texture light and crumbly, which is key to achieving the traditional melt-in-your-mouth Vanillekipferl texture.
• Roll the dough into small logs about 2-3 inches long and gently curve them into crescent shapes, ensuring uniform size for even baking.
• While the cookies are still warm, generously dust them with powdered sugar – the heat helps the sugar stick better and creates that classic snow-white coating.
• Substitute regular flour with almond flour or gluten-free flour blend to make these traditional Austrian cookies accessible for those with wheat sensitivities.

Vanilla Kipferl Cookies Stay Crisp in the Tin

• Store Vanillekipferl in an airtight container for up to 7 days, placing parchment paper between layers to prevent sticking.
• Wrap cookies tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Warm cookies briefly in the oven at 150°C (300°F) for 2-3 minutes to restore their crisp texture. Dust with fresh powdered sugar after reheating.
• Keep cookies in a sealed container away from direct sunlight and heat to maintain their delicate crescent shape and delicious flavor.

Traditional Matches For Vanillekipferl

• Pair with Sweet Dessert Wine: Sip a delicate Austrian Trockenbeerenauslese or German Eiswein to complement the vanilla and almond notes of these crescent cookies.
• Match with Rich Coffee: Enjoy a smooth, medium-roast espresso or cappuccino that enhances the buttery texture and brings out the vanilla's warmth.
• Create Holiday Tea Experience: Brew a mild chai or vanilla rooibos tea that echoes the cookie's gentle sweetness and provides a cozy drinking companion.
• Combine with Nutty Liqueur: Savor a small glass of amaretto or hazelnut liqueur that intensifies the almond undertones and adds luxurious depth to the tasting experience.

Vanillekipferl Alternatives

• Gluten-Free Kipferl: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with celiac disease or gluten sensitivities.
• Chocolate-Dipped Kipferl: After cooling, dip half of each crescent in melted dark or white chocolate for an extra layer of richness.
• Nutty Alternative: Swap ground almonds with ground hazelnuts or pecans to create a different nutty flavor profile and texture.
• Lemon Zest Variation: Add fresh lemon zest to the dough for a bright, citrusy undertone that complements the traditional vanilla and almond notes.

FAQs

• What are Vanillekipferl?

Vanillekipferl are traditional Austrian crescent-shaped cookies made with ground almonds, known for their delicate texture and rich vanilla flavor. They are a beloved holiday treat in Central European countries.

• Do I need special equipment to make Vanillekipferl?

No special equipment is required. You’ll just need basic baking tools like a mixing bowl, baking sheet, parchment paper, and your hands to shape the cookies into crescents.

• Can I substitute ingredients in this recipe?

You can replace ground almonds with ground hazelnuts for a different flavor. If vanilla sugar is unavailable, use vanilla extract. For a gluten-free version, use gluten-free flour blend.

• Why do Vanillekipferl have a crescent shape?

The crescent shape is a traditional Austrian cookie design, symbolizing the moon and reflecting the cultural baking heritage of the region. The shape also helps create the cookie’s signature delicate texture.

Vanillekipferl Recipe

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4.7 from 40 reviews

• Total Time: 1 hour
• Yield: 20 1x

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Description

Delicate Austrian Vanillekipferl cookies crumble with buttery elegance, melting gracefully on winter palates. Powdered sugar dusts these tender crescents, inviting you to savor a sweet slice of Alpine comfort.

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Ingredients

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Main Ingredients:

• 200 grams (7.05 ounces) all-purpose flour
• 150 grams (5.29 ounces) unsalted butter, cold and cut into small cubes
• 100 grams (3.53 ounces) ground almonds

Sweeteners:

• 70 grams (2.47 ounces) powdered sugar (plus extra for dusting)
• 1 teaspoon vanilla sugar or 1 tablespoon vanilla extract

Seasoning:

• 1 pinch of salt

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Instructions

1. Gently mix flour, ground almonds, powdered sugar, and salt in a spacious mixing vessel, creating a uniform dry foundation for the delicate pastry.
2. Introduce cold butter cubes and vanilla sugar, working the mixture with fingertips or a pastry tool until a cohesive, crumbly dough emerges.
3. Encase the dough in plastic film and allow it to rest and chill in the refrigerator for a minimum of 60 minutes, enabling the ingredients to meld and solidify.
4. Heat the oven to 175°C (350°F) and prepare a baking sheet with a protective parchment paper lining.
5. Partition the chilled dough into small, manageable segments, then carefully roll each portion into slender logs and curve them into elegant crescent shapes.
6. Delicately position the shaped crescents on the prepared baking sheet, ensuring they are evenly spaced.
7. Bake the fragile cookies for 12-15 minutes, watching for a subtle golden hue that indicates perfect doneness.
8. Remove from the oven and allow a brief cooling period, then generously coat the warm kipferl with a soft dusting of powdered sugar, creating a delicate, snow-like finish.

Notes

• Precision matters when combining dry ingredients; sift flour and powdered sugar for smoother, lighter texture.
• Chilling dough helps prevent spreading and maintains the delicate crescent shape during baking.
• Use cold butter straight from the refrigerator to create a flakier, more tender cookie with better structure.
• For gluten-free variation, substitute regular flour with almond or rice flour to accommodate dietary restrictions.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Austrian

Nutrition

• Serving Size: 20
• Calories: 137
• Sugar: 6.5 g
• Sodium: 0.1 mg
• Fat: 9.4 g
• Saturated Fat: 5.7 g
• Unsaturated Fat: 3.7 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 0.6 g
• Protein: 2.3 g
• Cholesterol: 25 mg