Description
Melt-in-your-mouth Vanillekipferl cookies made with ground almonds, powdered sugar, and real vanilla. This traditional Austrian vanilla crescent cookie recipe is a holiday favorite that’s buttery, nutty, and simple to make. Perfect for gifting, dessert platters, or cozy winter baking.
Ingredients
200 g unsalted butter
280 g all-purpose flour
100 g ground almonds
80 g powdered sugar
1 egg yolk
1 pinch salt
60 g vanilla sugar (for coating after baking)
Instructions
1. In a large bowl, combine flour, ground almonds, powdered sugar, and salt.
2. Add cold cubed butter and egg yolk. Knead the dough by hand or in a food processor until just combined.
3. Shape the dough into a disc, wrap it in plastic, and chill for 1 hour.
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Take small portions of the chilled dough, roll into logs, and shape into crescents.
6. Place crescents on the baking sheet and bake for 12–15 minutes, until just lightly golden on the edges.
7. While warm, gently roll cookies in vanilla sugar. Let cool on a wire rack completely before storing.
Notes
Store in an airtight container for up to 2 weeks.
Freeze uncoated cookies and roll in sugar after thawing.
Be gentle when rolling in sugar, as the cookies are fragile when hot.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4 g
- Sodium: 8 mg
- Fat: 6.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8.5 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 15 mg