The vanilkové rohlíčky are one of the classic Czech Christmas sweets: crescent-shaped cookies.
They come from a Central European tradition (similar to “vanillekipferl”), but are well-rooted in Czech home cooking.
The fundamental elements are: butter, flour, nuts, vanilla, and powdered sugar for dusting.
They are one of the cookies that are never missing from homemade Christmas trays, along with other sweets like perníčky (spiced cookies) and linecké (filled cookies). They are prepared in advance because they improve with resting, becoming softer and more fragrant.
“Rohlíčky” is a generic Czech term, it is the plural diminutive of “rohlík,” which indicates a crescent or croissant shape.
In the kitchen, it might refer to:
• crescent-shaped rolls (like the typical breakfast rolls in the Czech Republic) similar to kipferl, but savory
• sweets or cookies that have the same shape
So, “rohlíčky” literally means “little croissants” or “little crescents” and is used descriptively for the shape, not just for the type of dough.
My version of Vanilkové rohlíčky is gluten-free, with rice flour, and sugar-free because it’s made with erythritol.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
- Cuisine: Czech
- Seasonality: Christmas
Ingredients
- 2 cups rice flour
- 1 cup nuts
- 1/3 cup erythritol (and ground into powder for decoration)
- 6 oz butter
- 2 egg yolks
- to taste lemon zest (optional)
Steps
1. In a bowl, mix the rice flour, chopped nuts, erythritol, and lemon zest (if using).
2. Add the softened butter in pieces and the egg yolks; quickly knead until you get a smooth, compact but not hard dough.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours.
4. Preheat the oven to about 340–355 °F (static oven).
5. Divide the dough into small portions, shape them into rolls about 0.4 inches thick and 1.6–2 inches long, then bend them into a crescent shape.
6. Arrange them on a baking sheet lined with parchment paper, leaving a small space between each. Bake for about 10 minutes or until lightly golden at the edges (but they should not darken too much). [1]
7. Once baked, while still warm, roll them in the powdered erythritol. Let cool completely.
8. Storage: in an airtight container, they will last several weeks and become softer over time.
FAQ (Questions and Answers)
What’s the difference with vanillekipferl and kourabiedes?
Vanilkové rohlíčky, Vanillekipferl, and Kourabiedes are similar in shape and season (Christmas), but have different origins, ingredients, and textures.
1. Vanilkové rohlíčky (Czech Republic/Slovakia)
• Origin: Czech and Slovak cuisine
• Shape: Crescent
• Typical ingredients: Flour, butter, chopped nuts (often common walnuts or hazelnuts), egg yolks, vanilla sugar
• Coating: Vanilla powdered sugar
• Texture: Crumbly and slightly sandy
• Use: Typical Christmas cookie
• Note: Improves with resting
2. Vanillekipferl (Austria/Germany)
• Origin: Austrian and German (especially Viennese) cuisine
• Shape: Crescent
• Typical ingredients: Flour, butter, ground almonds, sugar, vanilla
• Coating: Vanilla sugar immediately after baking
• Texture: Very similar to rohlíčky but slightly more delicate and “buttery”
• Note: They are the “mother version” from which rohlíčky deriveMain difference with rohlíčky: almost exclusive use of almonds instead of nuts.
3. Kourabiedes (Greece)
• Origin: Greek cuisine (also present in Cyprus)
• Shape: Crescent or ball
• Typical ingredients: Flour, clarified butter (ghee or beurre noisette), almonds, sugar
• Aromas: Sometimes brandy, mastika, rose or orange water
• Coating: Abundant powdered sugar (to the point of being completely white)
• Texture: Very crumbly, often richer in butter
• Use: Typical Christmas and ceremonial sweet
• Note: More fragrant and aromatic recipeMain difference: use of intense aromas (brandy, rose water) and clarified butter, which changes texture and taste.Where do the similarities between Vanilkové rohlíčky, Vanillekipferl, and Kourabiedes come from?
The similarity between Vanilkové rohlíčky, Vanillekipferl, and Kourabiedes arises from cultural and historical contacts between the regions of Central Europe, the Balkans, and the Eastern Mediterranean, especially between the 18th and 19th centuries.
1. Austro-Hungarian influence
• The Austro-Hungarian Empire included Austria, Hungary, Czech Republic, Slovakia, and parts of the Balkans.
• Recipes like Vanillekipferl spread as aristocratic Viennese pastries, then adopted in local forms (e.g., rohlíčky in Bohemia).
2. Ottoman diffusion
• Kourabiedes likely derive from similar sweets introduced during the Ottoman period (such as Turkish kurabiye).
• Ingredients like almonds, clarified butter, and aromas such as rose water reflect Middle Eastern influences.
3. Simple and widespread ingredients
• Butter, nuts (almonds or walnuts), and sugar were available in all these regions: simple but festive ingredients.
• Christmas or religious holidays were ideal moments to prepare these rich sweets.
4. Family transmissionWhat is erythritol?
A natural non-artificial sweetener.
Low-calorie: Provides about 0.2 kcal per gram, compared to 4 kcal of regular sugar.
Zero glycemic index: Does not affect blood sugar levels, making it suitable for diabetics and people with blood sugar problems.
Compared to other polyols, like xylitol, it is largely absorbed by the body and less likely to cause intestinal disturbances.
Widely used in the keto diet.
You can purchase it on the website www.erbotech.it
with my 15% discount code: VG15What if my sablé melts and doesn’t hold the cookie shape?
The cause might be the absence of gluten
• Rice flour + nuts = very crumbly and lack elastic structure dough.
• Without gluten or additional binders (like xanthan gum or flaxseeds), it tends to break or give way when baking.
✅ Solution: you can add 1 teaspoon of psyllium powder or 1 level teaspoon of xanthan gum to provide cohesion.
If you can’t modify the recipe or add ingredients, and the shape is crescent and thick, here are the best strategies to try with what you already have:
✅ 1. Deep chilling
• After forming the crescents, put them in the freezer for at least 15–20 minutes before baking. They must be firm to the touch. This delays the butter from melting in the oven.
✅ 2. Fan oven and lower temperature
• Bake at 320°F fan-assisted, already well preheated.
• This helps to solidify the edges before the butter melts too much.
• Keep an eye on them: baking may take a few more minutes (12–18 min, depending on size).
