VANILLA CRESCENTS (Vanillekipferl): The Christmas Cookies That Melt in Your Mouth. Vanillekipferl (or Vanilla Kipferl) are not just cookies: they are an authentic icon of the Christmas confectionery of Austria, Germany, and much of Central Europe. These crescent-shaped cookies, with an incredibly crumbly and enveloping texture, are famous for their delicate vanilla and almond flavor. Their preparation, although simple, requires special care in handling the dough, made from flour, butter, sugar, and finely ground almonds, which is what gives them their characteristic melt-in-your-mouth quality. The key to perfect success is chilling the dough in the refrigerator and a brief baking at low temperature, which prevents them from darkening and preserves their fragility.
Right after baking, while still warm, they are generously dusted with vanilla powdered sugar. The aroma that fills the house during preparation is the very essence of the Christmas atmosphere. If you are looking for a traditional recipe that can impress, Vanillekipferl are the ideal choice to enrich your collection of festive cookies, perfect to enjoy with tea or to give as gifts in elegant tin boxes.
The Perfect Technique for a Crescent That Doesn’t Break
Preparing Vanillekipferl that melt in your mouth requires attention to a few but crucial details, starting with the quality of the ingredients: using cold butter of excellent quality and very finely ground almonds (or almond flour) is essential for the texture. The real secret, however, lies in the processing phase. The dough, very fatty and without leavening, must be worked as little and as quickly as possible to prevent the butter from overheating. For this reason, after forming the dough, the step in the refrigerator for at least one hour is non-negotiable, as it stabilizes the structure of the butter, ensuring that the Kipferl maintain their elegant crescent shape.
During formation, create small thin cylinders and curve them gently. Remember: these cookies are extremely delicate right out of the oven. Wait two minutes on the baking sheet before handling and dusting them generously with vanilla powdered sugar for the perfect finish.
Below are other Christmas cookies:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: Autumn, Winter, Christmas
- Energy 53.77 (Kcal)
- Carbohydrates 5.24 (g) of which sugars 2.84 (g)
- Proteins 0.74 (g)
- Fat 3.34 (g) of which saturated 1.51 (g)of which unsaturated 0.87 (g)
- Fibers 0.29 (g)
- Sodium 1.17 (mg)
Indicative values for a portion of 45 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
- 2.8 oz butter
- 1.76 oz sugar
- 1 egg yolk
- 3.5 oz all-purpose flour
- 1.76 oz almond flour (or finely ground almonds)
- 1 tsp vanilla extract
- to taste vanilla powdered sugar
Tools
- Bowls NUTRIUPS Set of 2 Serving Bowls 9”, Large Salad Bowls 9", Ceramic, for Fruit Soups, Decorative Bowls
- Parchment paper Cuki Baking Paper Sheets 13" x 15" – 25 Sheets – 1 Pack
Steps Vanilla Crescents (Vanillekipferl)
Dough Preparation:
In a large bowl, work the soft butter with the granulated sugar and the aroma of vanilla (vanillin/seeds/extract) until a light and fluffy cream is obtained. You can use a hand whisk or electric mixer. Add the egg yolk and mix briefly to incorporate it.
Incorporate the flours (All-purpose flour and Almond flour) by sifting them.
Work the dough quickly, preferably with your hands, just long enough to combine all the ingredients and form a smooth and homogeneous dough. Avoid overworking it to keep the butter from heating. Wrap the dough in plastic wrap.
Let the dough rest in the refrigerator for at least 30-40 minutes (better one hour). This step is crucial for the butter to solidify and for the cookies to maintain their shape during baking.
Forming the crescents
Preheat the oven to 356°F (static mode) and line a baking sheet with parchment paper. Take small portions of dough (about 7-10 g each) and form balls.
Roll each ball on the work surface to obtain a sausage tapered in the middle and thinner at the ends.
Curve the sausage gently to give it the characteristic crescent shape or crescent. Place the crescents on the baking sheet, spaced apart.
Bake for about 10-12 minutes.
The cookies should remain light, they shouldn’t darken too much, but just slightly brown on the bottom.
Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes, because they are very crumbly when hot.
Prepare a shallow dish with plenty of vanilla powdered sugar.
When they are still slightly warm, but not hot, gently take one cookie at a time and roll it in powdered sugar to cover it completely.
Let the Vanillekipferl cool completely on a wire rack before serving or storing them in a tin box.
Storage, Notes, Tips for Vanilla Crescents (Vanillekipferl)
Almonds: If you don’t like them, you can replace them with walnuts or hazelnuts finely chopped for a flavor variation.
Vanilla: For a more intense and authentic flavor, use the scraped seeds of half a vanilla pod instead of the extract.
Powdered Sugar: Use powdered sugar prepared with vanillin or powdered sugar in which you have left to infuse a vanilla pod for days.
Vanilla Crescents, like many dry cookies, keep very well, becoming even better after a few days.
Where: In an airtight tin box, at room temperature and away from heat sources.
Duration: They keep for 2-3 weeks. If stored correctly, they are perfect to be prepared in advance for gifts.
FAQ (Questions and Answers)
If the Vanilla Cookies break: what did I do wrong?
Breaking of the Vanillekipferl is common if not handled properly. The main issue is their extreme crumbly texture when hot. To avoid it:
Ensure the dough has rested sufficiently in the refrigerator.
Bake them till they are just golden, not more.
After taking them out of the oven, let them cool on the baking sheet for at least 5 minutes before trying to lift them for sugaring. If necessary, use a very thin spatula.
Can I prepare the dough in advance and freeze it?
Sure, you can wrap the dough tightly in plastic wrap and freeze it for up to 3 months. When you want to use it, let it thaw slowly in the refrigerator for several hours (or even overnight) before proceeding with forming the crescents and baking. Alternatively, you can also freeze the already formed crescents (on the baking sheet) and then transfer them to a freezer bag. Bake the frozen cookies adding 2-3 minutes to the baking time.
