Vanillekipferl Austrian Christmas cookies are vanilla and almond sweets typical of the Austrian Christmas tradition and also popular in Trentino Alto Adige and Germany.
The shape of this cookie is a vanilla-scented crescent. In fact, Vanillekipferl literally means ‘vanilla crescents’ and were Princess Sissi’s favorite cookies along with a hot chocolate. What can I say, great idea!
I’ve wanted to make this delicious recipe for a long time, and finally, I did it. The dough is easy and quick, only the preparation of the cookies takes a bit of time, but this year at Christmas they couldn’t be missing like the gingerbread cookies or the pandoro.
Let’s see together how to prepare these delicious cookies and Merry Christmas to all of you, best wishes from Susy!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 62 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 56.19 (Kcal)
- Carbohydrates 4.79 (g) of which sugars 1.86 (g)
- Proteins 0.92 (g)
- Fat 3.71 (g) of which saturated 1.58 (g)of which unsaturated 0.93 (g)
- Fibers 0.36 (g)
- Sodium 7.69 (mg)
Indicative values for a portion of 11 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 Vanillekipferl Austrian Christmas Cookies
- 2 cups all-purpose flour
- 1 cup almond flour
- 6 oz butter
- 3/4 cup powdered sugar
- 2 egg yolks
- 2 tsp vanilla extract (or seeds or vanillin)
- 1 pinch salt
- as needed vanilla powdered sugar (for decoration)
Preparing Vanillekipferl Austrian Christmas Cookies
In a bowl, place the cubed butter and powdered sugar, mixing well with your hands or a fork if you prefer. Add the egg yolks, continue mixing, and add the vanilla. Pour in the flours and start kneading quickly, wrap the dough in cling film and let it rest in the fridge for a couple of hours.
After the resting time in the fridge, take the dough and take portions of about 10/11 grams.Roll them with your hands, then on the work surface form cylinders about 2.5 inches long, curving them into the shape of a horseshoe. Remember that the central part of the cookies should be more rounded than the ends.
Place the cookies on a baking tray lined with parchment paper and put them in the fridge for half an hour, so they keep their shape during baking. Preheat the oven to 338°F and bake for about 12 minutes until lightly golden.Once baked, remove them from the oven, let them cool slightly, and then coat them in powdered sugar.
Our Vanillekipferl are ready to be served!
