Vanillekipferl are simply sugar cookies in the shape of crescents that are traditionally as a part of the typical Christmas baking in Austria, Hungary and Germany, but can be enjoyed all year round.They usually contain ground nuts, mostly almonds and hazelnuts, flavoured with vanilla, and often served dusted with confectioners’ sugar.
Recipe adapted from Ulrike Kraus -“Kekse und Gebäck rund ums Jahr”
- 300 g All purpose flour
- 250 g Butter, cut into small pieces
- 125 g Sugar
- 3 Egg yolks
- 125 g Ground almonds
- 1 tbsp Vanilla sugar
- 2-3 tbsp Powdered sugar
- Sift the flour into a large mixing bowl. Add in butter, sugar, egg yolks, and ground almonds. Mix until the dough has become smooth. Form the dough into a ball and wrap well with a cling film. Chill for one hour.
- Preheat the oven to 180C/350F. Line two baking trays with parchment paper. Divide the dough into 80 pieces. Shape each one into a rope, approximately 7mm thick, and bend into a crescent.
- Place the kipferl on a baking trays, and bake for 10-12 minutes until lightly golden.
Mix the powdered sugar together with the vanilla sugar. Roll the crescents in this mixture while they are still hot.