Vanillekipferl (Vanilla crescent cookies)
Vanillekipferl come from Vienna and have long been a Christmas favourite in Austria and Germany alike. These crescent-shaped biscuits get their tender, crumbly texture from a mix of plain flour, finely ground almonds and butter. Vanilla seeds go into the dough, and a coating of vanilla extract finishes them off, so every bite tastes of sweet vanilla and melts in the mouth. Enjoy them with a warm drink, or set out a plate when friends and family come round.
Ingredients
|
Plain flour
|
250 g |
|---|---|
|
Ground almonds
|
100 g |
|
Icing sugar
|
90 g |
|
Vanilla pod
|
1 |
|
Cold butter, cut into cubes
|
200 g |
|
A pinch of salt
|
For coating
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Icing sugar
|
75 g |
|---|---|
|
Vanilla extract
|
2 tsp |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose a fresh vanilla pod that feels soft and flexible and has a strong, sweet aroma. Rub the seeds thoroughly into the icing sugar to distribute their flavour throughout the dough. For the coating, use good-quality vanilla sugar to give the Vanillekipferl their characteristic scent.
Knead the ingredients only until the dough comes together. Excessive kneading develops the gluten in the flour, making the biscuits firmer and less crumbly. Keep the butter cold and handle the dough as little as possible.
Dust Vanillekipferl with the vanilla sugar mixture while they are still warm to ensure the sugar adheres well. Give them 2–3 minutes on the tray first, as they are very fragile straight out of the oven, and the sugar can melt if they are too hot. Once they have cooled completely, you can dust them with a little more of the mixture for an even, snowy finish.
FAQ: Questions about Vanillekipferl
In Vienna, Vanillekipferl fill the counters of coffee houses and bakeries every Christmas, and many families bake them in large batches to last through December. Below, we answer common questions about these Austrian favourites, including how to keep the crescents in one piece and how to bring out the vanilla flavour.
What are Vanillekipferl?
Vanillekipferl are traditional Austrian crescent-shaped biscuits made with butter, flour, ground almonds, icing sugar, and vanilla. They have a delicate, crumbly texture and a sweet, nutty flavour. After baking, they are dusted or coated in vanilla sugar, giving them their characteristic pale appearance. Vanillekipferl are particularly popular at Christmas throughout Austria and other parts of Central Europe.
Why do my Vanillekipferl break after baking?
Your Vanillekipferl will break when they are handled too soon or have been baked for too long. They are very fragile straight out of the oven, so let them rest on the tray for 2–3 minutes before coating them gently in vanilla sugar. Overbaking makes them dry and brittle, so take them out of the oven as soon as the edges turn lightly golden.
Why are my Vanillekipferl not very vanilla-flavoured?
If your Vanillekipferl do not have a strong vanilla flavour, the vanilla pod is usually old or dry, or there is too little vanilla sugar in the coating. Choose a fresh, fragrant pod and rub the seeds thoroughly into the icing sugar before mixing the dough. Use fresh vanilla extract for the coating or make your own by placing the scraped pod in a jar of sugar for a week or two. Lastly, coat the biscuits while they are still warm so the sugar sticks well and adds to the vanilla flavour as they cool.
Can I make Vanillekipferl ahead of time?
Yes, you can prepare Vanillekipferl ahead of time. Keep the dough in the fridge for 2–3 days or freeze the dough logs for up to 3 months. You can also freeze shaped, unbaked crescents and bake them from frozen, allowing a little extra baking time, or letting them thaw a little before baking. Baked Vanillekipferl can also be frozen in an airtight container for up to 3 months. Let them thaw at room temperature in the closed container, so condensation does not make the coating damp, then give them a fresh dusting of the vanilla sugar mixture before serving.
How should I store Vanillekipferl?
Store Vanillekipferl in an airtight container at room temperature for up to 3 weeks. Avoid direct sunlight and moisture to maintain their crisp texture. If necessary, refresh the crescents with a light dusting of the vanilla sugar mixture before serving.
Nutritional values per piece
Energy:
44 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 0 g |
| Protein | 0 % | 0 g |
| Fat | 68.5 % | 3.4 g |
| Carbohydrates | 31.5 % | 3.4 g |
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Try our delicate vanilla crescent biscuits
Few biscuits are quite as charming as Vanillekipferl. These little crescent-shaped treats have a delicate, crumbly texture that almost melts on your tongue, leaving behind the taste of almonds and vanilla. They come out of the oven with just a hint of golden colour before receiving a generous coating of vanilla and icing sugar.
With almost 50 crescents in a batch, there are plenty to share, assuming you can resist eating a few straight away. Set them out with mince pies, and a slice of yule log for a Christmas spread with something for everyone.
A buttery almond dough scented with vanilla
Butter, almonds and vanilla do most of the work in this dough. Cold butter creates a crumbly, shortbread-like texture, and ground almonds add a mellow nuttiness. Because the almonds replace part of the flour, the dough develops less gluten, which helps prevent the biscuits from turning tough.
The vanilla seeds, rubbed into icing sugar, fill the dough with tiny dark flecks and introduce a sweet, fragrant note that becomes even more inviting as the crescents bake. What awaits are tender, buttery biscuits with just the right amount of sweetness.
The story behind Vanillekipferl
Kipferl is the German word for a crescent-shaped bake and has been part of Viennese baking for centuries. Some say the shape celebrates the city’s victory over the Ottoman army in 1683, though the story owes more to folklore than to history books. What is certain is their place at Christmas. Today, Vanillekipferl are baked in Germany, Switzerland, the Czech Republic, Slovakia and Hungary as well as Austria, and a plate of Christmas biscuits rarely feels complete without these sugar-dusted crescents.
Try new twists on a traditional favourite
There is plenty of room to experiment with this Vanillekipferl recipe. Swap the ground almonds for ground hazelnuts or walnuts for a deeper, toastier flavour. You can also add finely grated orange or lemon zest to the dough for a fresh citrus aroma, or a pinch of ground cardamom for a lightly spiced note. If you want a more indulgent finish, dip the ends of the cooled crescents in melted dark chocolate. Or mix a small pinch of cinnamon into the sugar coating for a subtle spice.
Few things set the festive mood quite like a fresh batch of biscuits. Our Christmas baking recipes are full of tempting treats, and our Christmas recipes make planning the rest of the celebration a little easier.
