Vanillekipferl

Vanillekipferl
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    120 People
  • VIEWS
    6

Transport yourself to a cozy German Christmas market with these delicate, crescent-shaped Vanillekipferl. These vanilla-kissed cookies, made with a blend of almond and all-purpose flour, offer a melt-in-your-mouth texture and an irresistible aroma that will fill your home with holiday cheer.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    10 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    1 g
  • Sodium
    1 mg
  • Sugar
    2 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, whisk together the all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons of granulated sugar. (5 minutes)

02

Step

Add the softened butter and egg yolks to the dry ingredients. Knead by hand until a smooth, cohesive dough forms. (8-10 minutes)

03

Step

Divide the dough into four equal portions. Shape each portion into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight, to allow the dough to firm up. (1 hour +)

04

Step

Prepare the vanilla sugar: In a food processor, combine the remaining 1/2 cup plus 1 tablespoon of granulated sugar.

05

Step

Carefully slice each vanilla bean in half lengthwise. Using the back of a knife, scrape out the fragrant vanilla seeds and add them to the sugar in the food processor.

06

Step

Pulse the mixture until the vanilla seeds are evenly distributed throughout the sugar. Transfer the vanilla sugar to a shallow bowl and set aside. (5 minutes)

07

Step

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. (10 minutes)

08

Step

Remove one portion of the chilled dough from the refrigerator. Keep the remaining dough chilled. Divide the portion into 6 equal pieces.

09

Step

On a lightly floured surface, roll each piece into a 1/2-inch thick log. Cut each log crosswise into 2-inch segments.

10

Step

Gently roll or pinch the ends of each segment to form crescent shapes. Place the cookies on the prepared baking sheets, leaving a little space between each. (20 minutes per batch)

11

Step

Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are lightly golden brown, but the tops remain pale. (10-12 minutes per batch)

12

Step

Remove the baking sheets from the oven and let the cookies cool for 2 minutes on the sheets before handling.

13

Step

While the cookies are still warm, gently roll them in the prepared vanilla sugar, ensuring they are evenly coated. Brush off any excess sugar. (5 minutes per batch)

14

Step

Transfer the sugared cookies to a wire rack to cool completely. Repeat the process with the remaining chilled dough, baking in batches. (As needed)

For the best flavor, use high-quality vanilla beans. Madagascar vanilla beans are an excellent choice.
Be careful not to overbake the cookies, as they will become dry and crumbly. The bottoms should be lightly golden, but the tops should remain pale.
If you don't have almond flour, you can make your own by grinding blanched almonds in a food processor until finely ground.
These cookies can be stored in an airtight container at room temperature for up to a week.

Charity Glover

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (7)
  • Dudley Labadie

    Next time, I'll try using a different type of nut flour, like hazelnut.

  • Reid Zieme

    I made these for Christmas gifts, and everyone loved them.

  • Eli Emard

    These were amazing! The vanilla flavor is so intense.

  • Floy Conroy

    The best Vanillekipferl recipe I've ever tried!

  • Stanley Hammes

    So delicious and easy to make!

  • Coty Grant

    The dough was a little tricky to work with, but the end result was worth it!

  • Kirk Howell

    I added a pinch of salt to the dough, and it really enhanced the flavor.

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