Vanillekipferl (Austrian Vanilla Crescent Cookies)
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4.9
24 reviews
Excellent
Vanillekipferl (Austrian Vanilla Crescent Cookies)
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Although many cultures have their own versions of vanilla shortbread, Vanillekipferl (Austrian vanilla crescent cookies), are perhaps my favorite! They simply melt-in-your-mouth with a delicate base of ground almonds and intense vanilla. These Austrian cookies are perfect for Christmas but can be enjoyed year-round.
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Ingredients
- 1 ⅔ cups plus 1 tablespoon all-purpose flour 175 grams
- 8 ½ tablespoons unsalted butter at room temperature
- ¼ cup powdered sugar 50 grams
- 1 tablespoon vanilla sugar (Vanillezucker)
- 1 cup blanched almonds or almond meal, very finely ground
- 1 egg yolk
- Pinch kosher salt
Topping:
- ¾ cup powdered sugar 150 grams
- 1 tablespoon vanilla sugar (Vanillezucker)
Instructions
- Put the flour, butter, powdered sugar, vanilla sugar, almond meal, egg yolk, and salt into the bowl of a stand mixer fitted with the paddle attachment. Beat together, starting on low so the flour doesn’t fly everywhere, until a smooth dough develops.
- Divide the dough into 3 equal portions and roll each portion into a 1-inch-thick cylinder. Wrap the rolls individually in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- When you’re ready to bake, heat the oven to 350°F and line two baking sheets with parchment paper.
- Remove one roll from the refrigerator and cut it into ½-inch slices. Roll out each slice until it’s about 2-inches longer and the ends are tapered but not pointy (this may take a bit more pressing and shaping rather than simply rolling because the dough can be crumbly). Form each into a crescent and place on one of the prepared baking sheets. Repeat with the remaining dough until the baking sheet is filled. The cookies should have about 1 inch of space between them on all sides.
- Bake one pan at a time in the center of the oven for 10 to 15 minutes, or until the cookies are just starting to lightly brown at the edges. Repeat with the remaining pan of cookies.
- To make the topping, in a wide, shallow bowl combine the powdered sugar and the vanilla sugar. Remove the cookies from the oven, let cool for only a minute or two, and then very carefully dredge them completely in the sugar. Place on a rack to finish cooling. The cooled cookies can be stored in an airtight container for up to 3 weeks.
Notes
- To make your own vanilla sugar, bury a whole or scraped vanilla bean in 2 cups granulated sugar. Store in an airtight container for 1 to 2 weeks before using as regular, granulated sugar.
- You’ll need very finely ground blanched almonds or almond meal for this recipe. I like to get my almond meal (or almond flour) at Trader Joe’s, although Aldi, Whole Foods, and Bob’s Red Mill brands also are great choices. Make sure to get the Blanched Almond Flour and not the Just Almond Meal from TJ’s. The latter contains bits of skin and will result in an unsightly flecked appearance to your vanillekipferl. You can also grind your own blanched almonds in a food processor until they are fine. Store leftover almond flour in a freezer bag in the freezer for longevity.
- Adapted from Classic German Baking
Nutrition Information
Show Details
Serving
1cookie
Calories
40kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
1mg
(0%)
Potassium
1mg
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 40kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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