Vanilla crescents, or vanillekipferl, are traditional Austrian cookies, also widespread in Germany and other regions of Central Europe. They are typical of the Christmas season 🎄 and their name means “vanilla horns.”
With their characteristic crescent shape, it is said that their form is a tribute to the waxing moon, symbol of the Ottoman Empire.
Vanillekipferl are much loved for their crumbly texture and delicate and aromatic flavor. Making them is a special tradition in families during the Advent period! 😊
Today I will share my version with you!
So, enough chit-chat, quickly to the stove to prepare your fragrant delights 👩🍳 Let me know in the comments how they turned out for you 😉
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- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: Christmas, Winter
- Energy 67.18 (Kcal)
- Carbohydrates 6.67 (g) of which sugars 2.44 (g)
- Proteins 0.89 (g)
- Fat 4.26 (g) of which saturated 2.26 (g)of which unsaturated 1.97 (g)
- Fibers 0.90 (g)
- Sodium 0.52 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 35 vanilla crescents
- 1 1/2 cups flour
- 1/2 cup almonds (blanched)
- 2/3 cup butter
- 1/3 cup sugar
- 1 tbsp vanilla extract
- as needed powdered sugar
Preparation of Vanilla Crescents
First, blend the almonds in a food processor with half of the sugar until finely powdered.
Place the flour in a bowl and add the butter cut into pieces, the almond flour, the remaining sugar, and the vanilla. Quickly mix with your hands until a homogeneous dough is obtained, which you will let rest for at least 30 minutes in the refrigerator wrapped in parchment paper.
After the resting time, cut pieces from the dough using a scraper or a knife and shape them into balls, each weighing about 15 g. Roll them into logs with your palms, pressing less in the center and more at the sides. Curve them into a crescent shape.
Place the vanillekipferl on a baking tray lined with parchment paper, keeping them apart from each other.
Bake in a preheated oven at 350 °F (static mode) until golden. It will take about 12-15 minutes depending on the oven. Remove the cookies and let them cool before dusting with powdered sugar.
Tips, Tricks, and Notes
Tips
Use vanilla beans or vanilla extract. Avoiding artificial flavors, the authentic taste is the key to successfully making vanilla crescents.
Use vanilla beans or vanilla extract. Avoiding artificial flavors, the authentic taste is the key to successfully making vanilla crescents.
Quickly work the dough with cold hands. Overworked dough may become elastic and lose its crumbliness.
Let the dough rest in the refrigerator for at least 30 minutes (or better an hour). This helps to solidify the butter and facilitates shaping.
Storage
Store the Vanillekipferl in a tin box or airtight container. They remain fragrant for 2-3 weeks and their flavor improves over time.
Notes
The crumbliness might make them delicate to handle. Use a spatula to transfer them from the oven to the cooling rack.
Following these tips, you will get perfect, crumbly, and irresistible vanilla crescents! 😊
