DessertSnack

Vanillekipferl

Name: Vanillekipferl
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 250 g all-purpose flour; 200 g unsalted butter cold, cubed; 100 g ground almonds; 80 g powdered sugar; 0.5 pcs vanilla bean scraped seeds; 1 pinch pinch of salt; 50 g powdered sugar; 0.5 pcs vanilla bean scraped seeds

These traditional Austrian vanilla crescent cookies are delicate, buttery, and melt-in-your-mouth. Made with ground almonds, they are rolled in vanilla sugar while still warm for an irresistible finish.

An original recipe by Forkin

Total time: 1 hr 42 min
Serves: 4
Difficulty: Medium
Per serving: 857 kcal

Allergen information: may contain gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
200 gunsalted butter, cold, cubed
100 gground almonds
1 pinchpinch of salt

dough

80 gpowdered sugar
0.5 pcsvanilla bean, scraped seeds

coating

50 gpowdered sugar
0.5 pcsvanilla bean, scraped seeds

Equipment

baking sheets · plastic wrap · large bowl · wire rack · parchment paper · stand mixer

The method

Step by step

1
In a large bowl, combine the all-purpose flour, cold cubed unsalted butter, ground almonds, powdered sugar for the dough, scraped vanilla bean seeds for the dough, and salt.
About 3 min
Cook’s note: Ensure the butter is very cold to achieve a tender dough.
2
Work the ingredients quickly with your fingertips or a stand mixer until a smooth dough forms.
About 5 min
Cook’s note: Avoid overworking the dough to prevent tough cookies.
3
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
About 2 min
Cook’s note: Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.
4
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
About 10 min
5
Take small pieces of the chilled dough and roll them into thin logs about 5-6 cm long.
About 10 min
Cook’s note: Aim for uniform size for even baking.
6
Carefully shape each log into a crescent moon and place them on the prepared baking sheets, leaving a little space between each.
About 10 min
Cook’s note: Be gentle as the dough can be delicate.
7
Bake the Vanillekipferl for 10-12 minutes, or until the edges are lightly golden but the cookies are still pale.
About 12 min
Cook’s note: They will firm up as they cool, so avoid overbaking.
8
While the cookies are baking, combine the powdered sugar for coating and the scraped vanilla bean seeds for coating in a shallow bowl.
About 2 min
Cook’s note: Mix thoroughly to ensure the vanilla flavor is evenly distributed.
9
As soon as the cookies come out of the oven, gently roll them in the vanilla sugar mixture while they are still warm.
About 5 min
Cook’s note: Handle them very carefully as they are fragile when hot; use a small spoon or spatula if needed.
10
Let the Vanillekipferl cool completely on a wire rack.
Cook’s note: They become less fragile once fully cooled.

Per serving

Nutrition

46%Score

Calories: 857.2kcal
Protein: 11.9g
Carbs: 85.5g
Fat: 53.6g
Fibre: 4.7g
Sugar: 32.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Vanillekipferl in an airtight container at room temperature.