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Vanillekipferl (Austrian Vanilla Crescent Cookies)

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Buttery, vanilla-infused and delicately crumbly with an almost melt-in-your-mouth texture, these Austrian vanilla crescent cookies will thoroughly win you over!  A traditional Vanillekipferl recipe, the way my Oma and Mutti made them!

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

What Are Vanillekipferl?

Vanillekipferl are vanilla-flavored crescent-shaped shortbread cookies made with ground nuts – traditionally walnuts but also hazelnuts or almonds – and generously dusted with vanilla sugar.  They owe their delicately crumbly, melt-in-your-mouth texture to the high butter content and the absence of egg.  Popular throughout Austria, Germany, the Czech Republic, Poland, Slovakia and Hungary, these cookies are enjoyed year-round and can be found in virtually every Viennese coffee house.  But these cookies are especially popular at Christmastime.  I have fond memories of munching on these crumbly cookies while walking around the Vienna Christmas market as a child and then later on as an adult.  The experience of savoring traditional Austrian pastries on location in that magical Christmas atmosphere is one that’s not to be missed if you ever get the chance.

Growing up in Germany, we made these every year at Christmas along with our other favorite traditional Christmas goodies.  Christmas in Germany and Austria without Vanillekipferl is practically unthinkable!  And I’ve kept that tradition going since moving to the United States.

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

Where Did They Originate?

Though popular throughout much of Europe, Vanillekipferl originated in Vienna, Austria around 400 years ago when, in celebration of a victory over the Ottoman Turks, the locals created this pastry in the shape of the crescent moon (“kipferl”) found on the Turkish banner.

In the ongoing wars with the Turks, the Austrians came up with additional crescent-shaped pastries, the most famous of which eventually made its way to France where it was popularized.  Any guesses?  The croissant.  Yes, we owe the croissant to none other than Austria!

vienna austria

Traditionally Vanillekipferl are made with ground walnuts which result in a moister texture, but ground almonds or hazelnuts can also be used.  Ground blanched almonds will result in a light-colored cookie whereas ground walnuts and hazelnuts will result in a darker, speckled cookie.  They’re all delicious – take your pick!

As already mentioned, these are shortbread cookies and as such no eggs are included (think traditional Scottish shortbread).  And though you’ll find some Vanillekipferl recipes that call for eggs, eggs are not traditionally included.  Yes, adding an egg will make the dough easier to work with (it’s softer and more pliable), but resist the temptation to do so because you’ll find that working through the drier, flakier shortbread dough is more than worth it in order to experience that heavenly, delicately crumbly, melt-in-your-mouth texture!

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

Tips for Making Vanillekipferl

  • Almond meal comes both blanched and non-blanched and you can use either.ย  If you prefer “white” vanillekipferl use the former, if you like them speckled, use the latter.
  • Traditional Vanillekipferl are made without eggs.ย  ย Similar to Heidesand and Scottish shortbread, Vanillekipferl are a shortbread-like cookie that should have a very delicate, crumbly, almost melt-in-your-mouth texture.ย  Adding eggs will make the dough easier to work with (there is something of a learning curve to this kind of cookie dough), something to consider if you’re a beginning baker.ย  Otherwise I strongly recommend omitting the eggs so you can enjoy the fabulous texture of these cookies.
  • If you can splurge, use the best butter you can find.ย  These cookies are made with few and simple ingredients and so quality is key.
  • Don’t take out all of the dough from the refrigerator at once; depending on how quickly you work, take out half or a third of the dough at a time to form the crescents while the remaining dough stays cold in the fridge.
  • Make sure the crescents are uniform in size so that they bake evenly.
  • Avoid making the ends of the crescents too skinny or they may burn during baking.
  • Some bakers roll the cooled crescents in a bowl of confectioner’s sugar while others lay them out and use a sifter to dust them.ย  This is purely a matter of personal preference.ย  While they’ll initially look prettier with a dusting, once they’re stacked in the storage tin it won’t matter.
  • The flavor of Vanillekipferl improves with time.ย  As good as they are fresh out of the oven, keep them stored in an airtight tin/container for a few days before eating them to experience the improvement in flavor.ย  Stored properly, Vanillekipferl will keep for up to a month.ย  However, if you use eggs they will only keep for up to one week.

Vanillekipferl Recipe

Let’s get started!

Place all of the ingredients in a large bowl and knead until thoroughly combined.  The dough will be fairly dry and flaky.

Preheat the oven to 350 degrees F.

Shape the dough into a log and wrap with plastic wrap.  Chill in the refrigerator for at least an hour.

Take some of the dough out of the fridge, leaving the remaining dough wrapped in the fridge to stay cold.  Cut off small pieces of the dough and shape them into crescents. It’s usually easiest to shape them into crescents on the cookie sheet but some people find it easier to shape them in their hands.  Do whichever works for you.  Shape them into uniform sizes so they bake evenly.

Place the cookies a non-stick or parchment-lined cookie sheet.

Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

Combine the powdered sugar and the vanilla sugar.  You can buy vanilla sugar here.

Or you can make your own vanilla sugar.  To make vanilla sugar you simply place vanilla beans in a container or ziploc bag of white granulated sugar.  Seal shut and let it sit a few weeks, shaking occasionally.  Discard the vanilla beans โ€“ your vanilla sugar is ready to use!  How many vanilla beans you use depends on how strong you want the flavor and how much sugar you’re making.  I make my own homemade vanilla extract and use those beans to make sugar – it’s a great way to make double use of the beans (I explain it further in my homemade vanilla extract post).

Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they’re still hot.

Let the cookies cool completely and then give them a second dusting.

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

Stored in an airtight container in a cool place, these cookies will keep for several weeks.

Enjoy!

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

For more traditional Austrian and German Christmas favorites try my:

vanillekipferl recipe traditional authentic Austrian German vanilla crescent cookies nuts

Vanillekipferl (Austrian Vanilla Crescent Cookies)

Popular throughout Europe, these shortbread cookies are of Austrian origin and their vanilla-infused flavor and melt-in-your-mouth texture are sure to win you over!
4.99 from 149 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine Austrian, German
Servings 40 cookies
Calories 94 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1 cup unsalted butter , softened at room temperature
  • 2 large egg yolks (optional but not recommended) (egg is not traditional but for beginning bakers makes the dough easier to work with; see Note)
  • 4 ounces (about 1 cup) ground walnuts, almonds or hazelnuts
  • 1 packet vanilla sugar (about 1 1/2 teaspoons)
  • (see pictured instructions in post on how to make your own vanilla sugar)
  • 3/4 cup powdered/confectioner sugar
  • 1/4 teaspoon salt
  • For Dusting:
  • 1/2 cup powdered/confectioner sugar
  • 1 packet vanilla sugar (about 1 1/2 teaspoons)

Instructions
 

  • Place all of the ingredients in a large bowl and knead until thoroughly combined.ย  Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough.ย ย Shape the dough into a log and wrap with plastic wrap.ย  Chill in the refrigerator for at least an hour.
  • Preheat the oven to 350 degrees F.
    Take some of the dough out of the fridge, leaving the remaining dough wrapped in the fridge to stay cold.ย Cut off small pieces of the dough and shape them into crescents. Shape them into uniform sizes so they bake evenly. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
  • Combine the powdered sugar and vanilla sugar.ย  Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
    Store the cookies in an airtight container in a cool place (not the fridge) and these cookies will keep for 3-4 weeks (1 week if using egg).

Notes

Vanillekipferl are shortbread cookies, meaning they’re made with a high butter content and generally without the addition of egg.ย  You’ll find some recipes that call for eggs but traditionally they are not included.ย  Adding an egg yolk or two does make the dough easier to work with, especially for less experienced bakers, but the texture is far superior without the egg; it’s lighter, looser, and more delicately crumbly with an almost melt-in-your-mouth texture.ย ย 

Nutrition

Serving: 1cookieCalories: 94kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 12mgSodium: 40mgPotassium: 8mgSugar: 3gVitamin A: 140IUCalcium: 8mgIron: 0.4mg
Keyword Vanillekipferl
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet October 26, 2017

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.99 from 149 votes (118 ratings without comment)

110 Comments

  1. These were wonderful! I really don’t understand the comments saying the dough is unmanageable, it must be from people who have never made shortbread before. I didn’t use any egg yolks and the dough was perfect. Excellent texture and flavor, this recipe is a keeper.

  2. My husband’s family have been making these cookies for as long as I have been married (over 43 years). They are the first cookies to disappear.

  3. My Oma used to make these every Christmas and as a child I would often help her. I can still smell the vanilla and buttery as the cookies baked. I have tried several recipes and this recipe is just like hers. The texture and flavor are perfect and they brought back so many memories. Thank you for sharing this.

  4. I made these without any eggs and they were beautifully crumbly and buttery. Delicious vanillekipferl.

  5. This recepe is faulty, inaccurate, and a waste of time and ingredients! I’m an accomplished cook, Attempted it 3 times with the same results: formless blobs of cooked dough so fragile they broke into crumbs when handled.

    I chilled the dough overnight and even chilled the formed crescents and baking sheets prior to baking.

    1. Hi Des, I’m sorry it didn’t work out for you. Shortbread can be a challenge to work with and without having been there to observe your process I can’t really say where it went wrong. But this is the standard ratio and it absolutely does work, to which many can attest.

    2. These, as always , turned out beautifully! Just made them this afternoon. I was surprised to see someone’s comment saying the recipe was “faulty and a waste of time and ingredients” because I’ve used this recipe countless times and they always work out and are a hit!

  6. This worked very well and is quite close to the very old handwritten recipe I finally found from my Oma. She used normal sugar and only hazlenuts, which my Mom insists is the only “real” Vanilla Kipferl, however I used a mix of almond flour and hazelnuts and it was great. I might add a little more sugar to the doough next time as I like my cookies a touch sweeter.

  7. Hi:
    Sweet memories of my own mom. So if I use almond flour instead of ground almonds, do I use 1 cup of almond flower plus 2 cups of regular flour?
    Danke schoen!

  8. Hello,
    I enjoy your recipes and I trust them!
    I wanted to know if almond FLOUR is okay to use with Vanillekipferl. Perhaps that is too fine and itโ€™s better to grind whole nuts.

    If I grind my own nuts, should they be quite fine?
    Thank you!
    Jana

  9. Hello – thank you for the recipe. As far as I always knew, Kipferl should be melt in your mouth crumbly so therefore I would never add the eggs. Happy holidays!

  10. Omg! I am so grateful to have the option to go metric!
    Even though I live in the US, I always bake by weight and through some unfortunate reshuffling, my Oma’s recipe is buried in the garage somewhere.
    I have all my doughs ready for bake day and then as I was organizing the mailing list, I realized Oh No, I don’t have Kipferl in my batch and my Austrian cousin in L.A. will not know it is Christmas without them. And the Linzers, of course!

    Thanks for saving the day!