Recipes: Vanillekipferl (Vanilla Crescents)

Recipes: Vanillekipferl

Vanillekipferl aka Vanilla Crescents originated in Vienna, Austria.

They are traditionally made at Christmas time, but thanks to their popularity can be enjoyed at any time during the year. they can be found in Viennese Coffee shops or Bakery. But personally, I find there is nothing better than baking your own Christmas Cookies 🙂

The origins of the crescent shape go back to the time of the Austro-Hungarian Empire. They are said to have been created in the shape of the Turkish crescent to celebrate successfully having avoided an invasion by the Ottoman Turks. Whether this legend is true or not, most Austrians simply enjoy the taste of these christmas biscuits with a cup of mulled wine or hot chocolate!


300g Plain Flour
80g Confectioner’s Sugar
Pinch of Salt
80g Hazelnuts (ground)
alternativly use 40g ground Hazelnuts
and 40g ground Almonds
2 Egg yolk
200g Butter (cold)
1 Vanillabean (or eqv. paste)
Confectioner’s Sugar to toss (at end)

Mix Confectioner’s Sugar, ground Walnuts and salt together. Make a trough in the middle and beat in the egg yolks and add the Vanilla. Cut the cold Butter into small pieces and spread it over the edge and knead it quickly into a smooth dough. Roll the dough into a ball and wrap it with foil and stick it in the fridge. Leave it to rest in the fridge for about 30mins.

Preheat the oven at 170 °C. Take the chilled dough out of the fridge. Form it into little balls, which you then mould into little crescents. Ideally, they should all be around the same size to insure the same baking time. Place the little crescents on a baking try lined with parchment paper and bake for 12 to 15 mins. They should barely be browned…. too brown and its overcooked and will be too crunchy. We are aiming for a soft, melty type of feel for these vanilla crescents.

Toss the still warm (but not hot, as they will break apart) vanilla crescents gently in confectioner’s sugar.

Recipes: Vanillekipferl

Recipes: Vanillekipferl


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