Print

Vanillekipferl

Vanillekipferl
Print Recipe

Vanillekipferl are traditional Austrian crescent-shaped cookies known for their delicate, buttery texture and rich vanilla-nut flavor. Made with ground nuts, vanilla, and dusted with powdered sugar, these soft, crumbly cookies melt in your mouth and are perfect for pairing with coffee or tea. This recipe guides you step-by-step to achieve tender, melt-in-your-mouth Vanillekipferl every time, ideal for gifting or sharing during holidays and special occasions.

Ingredients

Scale

Ingredients

  • 100g unsalted butter, softened
  • 70g powdered sugar, plus extra for dusting
  • 1 egg yolk
  • 1 tsp vanilla extract or seeds from 1 vanilla bean
  • 70g ground almonds or hazelnuts
  • 140g all-purpose flour
  • Pinch of salt

Instructions

  1. Prepare the Dough: Cream the softened butter with powdered sugar until fluffy and pale. Add the egg yolk and vanilla extract or scraped vanilla bean seeds, mixing until combined. Gently fold in the ground nuts, flour, and pinch of salt, stirring just until a smooth, pliable dough forms. Avoid over-mixing to keep the cookies tender.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This resting period helps the dough firm up, making it easier to shape and allowing the flavors to meld beautifully.
  3. Shape the Cookies: Remove the dough from the fridge and divide it into small portions. Roll each portion into thin logs about 1 inch thick, then cut into 1.5 to 2-inch segments. Shape each segment into delicate crescents by gently bending them into half-moons with tapered ends.
  4. Bake Until Lightly Golden: Place the shaped Vanillekipferl on lined baking sheets with some space apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges just turn a soft golden color. Watch them closely to avoid browning, which can affect tenderness.
  5. Dust with Powdered Sugar: Once removed from the oven, let the cookies cool slightly on the tray for 5 minutes, then gently sift powdered sugar over them while still warm. The warmth helps the sugar stick, giving the classic snowy finish.

Notes

  • Use softened (room temperature), not melted, butter for the best dough consistency.
  • Grind nuts as finely as possible to avoid gritty texture.
  • Do not overbake; cookies should remain pale and tender.
  • Chill the dough well before shaping to prevent spreading and to achieve better texture.
  • Sift powdered sugar over cookies while warm for an even coating.

Nutrition

Keywords: Vanillekipferl, Austrian cookies, crescent cookies, buttery cookies, traditional cookies, vanilla nut cookies, holiday cookies

Find it online: https://emillycooks.com/vanillekipferl/