Vanillekipferl (German Vanilla Crescent Cookies)
In short: Buttery almond crescent cookies that melt in the mouth, rolled in vanilla sugar while still warm, a German Advent classic. It takes about 57 min in total and makes 25 servings.
- Prep
- 45 min
- Cook
- 12 min
- Resting
- 1 h
- Total
- 57 min
- Servings
- 25
- Difficulty
- Medium
- Calories
- 155 kcal
Vanillekipferl are crescent-shaped Christmas cookies made with ground almonds and a lot of butter, which makes them short and crumbly. They are rolled in vanilla sugar while still warm so the coating clings. They are popular across Germany and Austria in Advent. Handle them gently, since they are fragile until they cool, and keep them in a tin with parchment between the layers.
Instructions
- Mix the flour, ground almonds, powdered sugar and salt in a bowl. Add the cold butter, egg yolk and vanilla and knead quickly with cool hands into a smooth dough. Flatten, wrap and chill for 1 hour.
- Heat the oven to 170°C (340°F) and line two baking trays with parchment.
- Roll pieces of the dough into logs about 2 cm (3/4 inch) thick and cut them into pieces about 4 cm (1 1/2 inches) long.
- Roll each piece into a small log with tapered ends and bend it into a crescent. Set on the trays 2 cm (3/4 inch) apart.
- Bake for 10 to 12 minutes, until the cookies are pale golden at the edges but not brown. Let them firm up on the tray for 3 minutes.
- Rub the vanilla seeds into the powdered sugar in a shallow dish. Roll the warm cookies gently in the sugar, then cool them completely and coat them a second time. Store in a tin.
Tips
- Keep the butter cold and work quickly. Warm dough turns greasy and spreads, so chill the dough or the shaped cookies if the kitchen is warm.
- Ground hazelnuts, toasted first, give a deeper flavor than almonds. Layer baked cookies with parchment, because they are fragile.
Questions and answers
Why do my Vanillekipferl crumble?
They are meant to be tender, but they break if handled hot. Let them firm up on the tray for 3 minutes before moving, and coat them gently.
Can I freeze the dough?
Yes. Freeze the dough logs for up to 3 months and slice them straight from the freezer. Baked cookies freeze well too.
Which nuts are used in Vanillekipferl?
Ground almonds are standard in Germany and Austria, though ground hazelnuts or walnuts are also used. Hazelnuts give a deeper, toastier flavor.
How long does it take to make Vanillekipferl (German Vanilla Crescent Cookies)?
About 57 min in total: 45 min of preparation and 12 min of cooking.
How many calories are in Vanillekipferl (German Vanilla Crescent Cookies)?
About 155 kcal per serving, with 2 g of protein, 16 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 16 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 25 mg |
Estimated values, calculated from the ingredients.
