Description
These traditional Vanillekipferl are buttery Austrian crescent cookies made with finely ground almonds or hazelnuts, delicately sweetened with vanilla sugar, and dusted in powdered sugar. Perfect for holidays or any time you want a cozy, quick dessert! This is an easy recipe ideal for a quick dessert, food gift idea, or festive breakfast treat.
Ingredients
200 g unsalted butter
280 g all-purpose flour
100 g ground almonds or hazelnuts
80 g powdered sugar
2 tsp vanilla sugar
1 pinch salt
Extra powdered sugar for coating
Instructions
1. In a mixing bowl, combine flour, ground nuts, powdered sugar, and a pinch of salt.
2. Add cold, cubed butter and vanilla sugar. Mix with hands or pastry cutter until dough forms.
3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 175°C (350°F).
5. Take small portions of dough and roll into logs. Shape into crescents and place on parchment-lined baking sheet.
6. Bake for 10–12 minutes until just lightly golden at the edges.
7. While still warm, gently coat cookies in powdered sugar or a powdered/vanilla sugar mix.
8. Cool completely on a wire rack before storing in an airtight container.
Notes
Use cold butter and don’t overmix to keep the dough crumbly and tender.
Let cookies cool slightly before coating so the sugar sticks well but doesn’t melt.
These cookies taste even better the next day, once the flavors have developed.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Austrian, German
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg