Vanillekipferl
These traditional Austrian vanilla crescent cookies are delicate, buttery, and melt-in-your-mouth. Made with ground almonds, they are rolled in vanilla sugar while still warm for an irresistible finish.
An original recipe by Forkin
- Total time
- 1 hr 42 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 857 kcal
Allergen information: may contain gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter, cold, cubed
- 100 gground almonds
- 1 pinchpinch of salt
dough
- 80 gpowdered sugar
- 0.5 pcsvanilla bean, scraped seeds
coating
- 50 gpowdered sugar
- 0.5 pcsvanilla bean, scraped seeds
Equipment
baking sheets · plastic wrap · large bowl · wire rack · parchment paper · stand mixer
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, cold cubed unsalted butter, ground almonds, powdered sugar for the dough, scraped vanilla bean seeds for the dough, and salt.
About 3 min
Cook’s note: Ensure the butter is very cold to achieve a tender dough.
- 2
Work the ingredients quickly with your fingertips or a stand mixer until a smooth dough forms.
About 5 min
Cook’s note: Avoid overworking the dough to prevent tough cookies.
- 3
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
About 2 min
Cook’s note: Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.
- 4
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
About 10 min
- 5
Take small pieces of the chilled dough and roll them into thin logs about 5-6 cm long.
About 10 min
Cook’s note: Aim for uniform size for even baking.
- 6
Carefully shape each log into a crescent moon and place them on the prepared baking sheets, leaving a little space between each.
About 10 min
Cook’s note: Be gentle as the dough can be delicate.
- 7
Bake the Vanillekipferl for 10-12 minutes, or until the edges are lightly golden but the cookies are still pale.
About 12 min
Cook’s note: They will firm up as they cool, so avoid overbaking.
- 8
While the cookies are baking, combine the powdered sugar for coating and the scraped vanilla bean seeds for coating in a shallow bowl.
About 2 min
Cook’s note: Mix thoroughly to ensure the vanilla flavor is evenly distributed.
- 9
As soon as the cookies come out of the oven, gently roll them in the vanilla sugar mixture while they are still warm.
About 5 min
Cook’s note: Handle them very carefully as they are fragile when hot; use a small spoon or spatula if needed.
- 10
Let the Vanillekipferl cool completely on a wire rack.
Cook’s note: They become less fragile once fully cooled.
Per serving
Nutrition
- Calories
- 857.2kcal
- Protein
- 11.9g
- Carbs
- 85.5g
- Fat
- 53.6g
- Fibre
- 4.7g
- Sugar
- 32.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Vanillekipferl in an airtight container at room temperature.
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