Vanilla Crescent Cookies, or vanillekipferl, traditional cookies of Austrian origin, also widespread in Germany and other regions of Central Europe. They are typical of the Christmas period 🎄 and their name means “vanilla crescents.”
With their characteristic crescent shape, it is said that their shape is a tribute to the crescent moon, a symbol of the Ottoman Empire.
The vanillekipferl are loved for their crumbly texture and their delicate and aromatic flavor. Making them is a special tradition in families during the Advent season! 😊
Today I will share my version!
So, without further ado, get to the kitchen to prepare your fragrant delights 👩🍳 and let me know in the comments how they turned out 😉
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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 Crescent Cookies
- 1 3/4 cups flour
- 2/3 cup almonds (peeled)
- 2/3 cup butter
- 1/3 cup sugar
- 1 tbsp vanilla extract
- as needed powdered sugar
Preparation of Vanilla Crescent Cookies
First, grind the almonds in the mixer with half of the sugar until they become a fine powder.
Place the flour in a bowl and add the cubed butter, almond flour, the remaining sugar, vanilla and mix quickly with your hands until you get a homogeneous dough, which you will let rest for at least 30 minutes in the refrigerator wrapped in a sheet of parchment paper.
After the resting time, cut pieces of dough with a dough scraper or a knife and form balls, each weighing about 15 g. Shape them into logs using the palm of your hands, pressing less in the center and more on the sides. Curve them into a crescent shape.
Place the vanillekipferl on a baking sheet covered with parchment paper, spacing them apart.
Bake in a preheated oven at 356°F in static mode until golden. It will take about 12-15 minutes depending on the oven. Remove the cookies from the oven and let them cool before sprinkling them with powdered sugar
Advice, Tips, and Notes
Advice
Use vanilla pods or vanilla extract. Avoiding artificial flavors, authentic taste is the key to a good result for the vanilla crescents.
Use vanilla pods or vanilla extract. Avoiding artificial flavors, authentic taste is the key to a good result for the vanilla crescents.
Work the dough quickly with cold hands. A dough worked too much might become elastic and lose its crumbliness.
Let the dough rest in the refrigerator for at least 30 minutes (or better an hour). This helps solidify the butter and facilitates shaping.
Storage
Store the Vanillekipferl in a tin box or airtight container. They stay fresh for 2-3 weeks and their flavor improves over time.
Notes
The crumbliness might make them delicate to handle. Use a spatula to move them from the oven to the cooling rack.
By following these tips, you will achieve perfect, crumbly, and irresistible vanilla crescents! 😊
