Vanillekipferl Recipe

Name: Vanillekipferl Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 50 cookies
Ingredients: 280 g all-purpose flour; 80 g granulated sugar; 200 g unsalted butter; 100 g ground Hazelnuts; 50 g granulated sugar; 3 tablespoons vanilla sugar

User Reviews

5.0

21 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
50 cookies
Calories
62 kcal
Course
Baked Goods
Cuisine
Austrian

Vanillekipferl Recipe

Freya Patterson

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This Austrian Vanillekipferl recipe is a must in our house every December. These tender and crumbly vanilla crescents are full of hazelnuts and rolled in vanilla sugar.

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Ingredients

Servings

280 g all-purpose flour 19 oz/ 2 ⅓ cups, Note 1
80 g granulated sugar 3 oz/ ⅓ cup + 1 tablespoon
200 g unsalted butter 7 oz/ 1 ¾ sticks, very cold
100 g ground Hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon, Note 2
50 g granulated sugar 1.7 oz/ ¼ cup
3 tablespoons vanilla sugar

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Instructions

Dough: Place the flour, sugar, cubed butter, and hazelnuts in the food processor. Process shortly to form a crumbly dough. Transfer the dough to the working surface and knead briefly to bring it into shape. Form a disc, wrap it tightly in plastic foil.280 g all-purpose flour/ 2 ⅓ cups + 80 g granulated sugar/ ⅓ cup + 1 tablespoon + 200 g unsalted butter/ 1 ¾ sticks + 100 g ground hazelnuts/ ¾ cup + 1 tablespoon
Refrigerate for at least one hour.
Preheat the oven to 175°C/ 350°F. Line one or two baking sheets with parchment paper; you will have to work in batches.
Shape: Form a long roll and cut it into small pieces. To check, form one ball, it should be roughly the size of a larger cherry. Next, form the dough pieces into crescents and place them on the baking tray. Don't make the ends too thin; you don't want them to get too brown in the oven.
Bake in batches: When a tray is full, bake the first batch in the middle of the oven, for about 13-15 minutes or until very lightly browned around the edges. While the first crescents are baking, form the next batch.
Rest: Take the crescents out of the oven and rest on the tray for 3 or 4 minutes, but not longer.
Coat with sugar: Mix the sugar and the vanilla sugar on a large plate. Carefully roll the crescents into the sugar, then place them on a wire rack to cool completely. You will probably break the first 2 or 3 until you get the hang of it. Use a kitchen scale to measure the ingredients; cup measuring is too imprecise. Ground almonds can be used instead.50 g granulated sugar/¼ cup + 3 tablespoons vanilla sugar
Repeat the process with the remaining dough. They keep airtight in cookie jars or cookie tins for 2 or 3 weeks.

Notes

Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
Measurements: Always use a
Measurements: Always use a
digital kitchen scale
in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
Ground almonds can be used instead.
Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
Ground almonds can be used instead.

Nutrition Information

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Serving 1g Calories 62kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 7mg (2%) Sugar 3g (6%)