Skip to content

Vanillekipferl (Almond Crescent Cookies)

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. What is more, no two Vanillekipferl are ever the same, si

Source and licence

"Vanillekipferl (Almond Crescent Cookies)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vanillekipferl_(Almond_Crescent_Cookies), revision 4515347), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vanillekipferl_(Almond_Crescent_Cookies)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515347

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Austria. Associated with Austria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

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.
  6. Preheat the oven to 180°C (350°F/Gas 4 ).
  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.
  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.