Austrian Vanillekipferl (Vanilla Almond Crescent Cookies)

About This Recipe

Vanillekipferl are delicate crescent-shaped cookies made from a rich, ground-almond-enriched dough, baked until just set and lightly golden, then rolled while still warm in vanilla sugar so it melts slightly and clings to the surface. They're one of the most iconic Austrian Christmas cookies, appearing on holiday cookie plates across the country and much of the wider Central European region every December. The technique that matters most is handling the delicate dough gently and keeping it cold, since the high butter content makes it prone to becoming greasy and difficult to shape if it warms up too much while working. Shaping each cookie into a thin crescent by rolling a small piece of dough into a log and curving the ends is a hands-on process that takes some practice to get consistently even, but the shape is part of what defines the cookie. Rolling the still-warm cookies in vanilla sugar right after baking, rather than waiting for them to cool completely, lets the sugar partially melt and adhere in a way that gives them their signature delicate, slightly crumbly coating — a beloved detail of this classic Austrian holiday treat.

Ingredients

Serves 10

• 2 cupsall-purpose flour
• 1 cupground almonds
• 0.75 cupsugar
• 1 cupcold butter(cubed)
• 2egg yolks
• 0.25 tspfine sea salt
• 1 cuppowdered sugar(for coating)
• 2 tspvanilla sugar(or vanilla extract mixed with powdered sugar)

Instructions

1. 1

   Make the dough

   Combine flour, ground almonds, sugar, cold butter, egg yolks and salt. Mix just until a cohesive dough forms — do not overwork.

2. 2

   Chill the dough

   Wrap and refrigerate for at least 30 minutes until firm.

3. 3

   Shape the crescents

   Roll small pieces of dough into thin logs about 5cm long, tapering the ends, and curve into crescent shapes.

   Keep your hands cool and work quickly — the high butter content makes the dough prone to becoming greasy if handled too long.

4. 4

   Bake

   Place on lined trays and bake at 170°C (340°F) for 12-14 minutes until just set and very lightly golden at the edges — do not overbake, as they should remain pale.

5. 5

   Coat in vanilla sugar

   While still warm, roll each cookie gently in a mixture of powdered sugar and vanilla sugar until well coated.

6. 6

   Cool and store

   Cool completely on a rack before storing.

Variations

• •

  Use hazelnuts instead of almonds for a different, equally traditional flavor.

• •

  Add lemon zest to the dough for a brighter note.

• •

  Dip half of each cooled cookie in melted chocolate for an extra-indulgent modern variation.

Storage

Store in an airtight container at room temperature for up to 2 weeks; they keep exceptionally well and are often made well ahead of the Christmas holidays.

Frequently Asked Questions