Vanillekipferl Recipe – Austrian Vanilla Crescent Cookies
The best Vanillekipferl: tender, crumbly Austrian Christmas cookies that melt in your mouth. My tried-and-tested egg-free recipe comes from a 1971 cookbook.
Ingredients
Vanillekipferl Dough
- 330 g all-purpose flour plain flour
- 140 g unblanched almonds ground
- 80 g powdered sugar icing sugar, for the dough
- 250 g vegan butter
For Dusting and Coating
- 50 g powdered sugar icing sugar
- 1 tablespoon vanilla sugar see notes
Instructions
- Combine the dry ingredients: Mix the flour, ground almonds, and 80 g powdered sugar in a large bowl.
- Make the dough: Cut the cold vegan butter into small cubes and add it to the dry ingredients. Working quickly, knead everything together with your hands until a smooth, cohesive dough forms.
- Chill the dough: Cover the dough and refrigerate for about 60 minutes. Towards the end of the chilling time, preheat the oven to 170°C (340°F), using conventional top and bottom heat.
- Shape the Vanillekipferl: Take pieces of dough no larger than a walnut and quickly shape them into small crescents of even thickness. Avoid making the ends too pointed. Arrange the cookies on a baking sheet lined with parchment paper, leaving some space between them. Keep the remaining dough in the refrigerator while you work.
- Bake the Vanillekipferl: Bake the cookies for approximately 15 minutes, checking them after about 10 minutes. They should remain pale and become only very lightly golden.
- Dust with vanilla sugar: Mix the remaining powdered sugar with the vanilla sugar. While the cookies are still hot, generously dust them directly on the baking sheet using a fine-mesh sieve. Don't move them at this stage, as they are extremely fragile straight from the oven.
- Let them cool: Allow the Vanillekipferl to cool completely. Only then carefully remove them from the baking sheet and, if desired, gently roll them in the excess sugar.
Video
Notes
- Yield: This recipe, using 330 g of flour, makes approximately 55 Vanillekipferl, enough for about two baking sheets.
- Homemade vanilla sugar: I like making my own vanilla sugar using regular sugar and real ground vanilla bean powder *). I use approximately ½ teaspoon of ground vanilla for every 2–3 tablespoons of sugar. I store the mixture in a small jar with a tight-fitting lid.
Nutrition
Serving: 1 Crescent CookieCalories: 79kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 30mgPotassium: 26mgFiber: 0,5gSugar: 3gVitamin A: 0,03IUCalcium: 8mgIron: 0,4mg