Vanillekipferl Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
50 cookies
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Calories
62 kcal
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Course
Baked Goods
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Cuisine
Austrian
Vanillekipferl Recipe
Description
The dough combines all-purpose flour, granulated sugar, cold cubed butter, and ground hazelnuts, processed briefly to form a crumbly mixture, then kneaded briefly into a smooth dough. It is chilled for at least an hour to relax the dough and improve handling. The dough is shaped into small balls then formed into crescent shapes with care not to make ends too thin, to avoid over-browning.
Baked at 175°C (350°F) for about 13-15 minutes, the cookies emerge pale with a delicate crumb that melts easily. The ground hazelnuts contribute a subtle nutty depth, complementing the vanilla sugar coating sprinkled after baking.
Vanillekipferl cookies are a classic treat timed for the holidays or any occasion needing a refined, buttery nut cookie. Measuring ingredients by weight ensures consistent results, and ground almonds can be used as a substitute for hazelnuts. Using a digital kitchen scale is recommended for accuracy.
The recipe emphasizes not overworking the dough and shaping the crescents carefully to maintain the right thickness for baking. Cooling the dough well before baking helps achieve tender texture.
Ingredients
- 280 g all-purpose flour 19 oz/ 2 ⅓ cups, Note 1
- 80 g granulated sugar 3 oz/ ⅓ cup + 1 tablespoon
- 200 g butter 7 oz/ 1 ¾ sticks, very cold, unsalted
- 100 g hazelnut 3.5 oz/ ¾ cup + 1 tablespoon, Note 2, ground
- 50 g granulated sugar 1.7 oz/ ¼ cup
- 3 tablespoons vanilla sugar
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
- Use a digital kitchen scale to measure ingredients accurately for best baking results.
- Ground almonds can be substituted for hazelnuts if preferred.
- Keep the dough chilled for at least one hour before shaping to improve texture and handling.
- Shape crescents with ends not too thin to prevent over-browning during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 62kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 7mg | 2% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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