Authentic Austrian Vanillekipferl (Vanilla Crescent) Cookies Recipe

Ingredients

200 grams of plain flour
100 grams of ground almonds
2 tablespoons of vanilla sugar
80 grams of granulated sugar
1 pinch of salt
1 egg yolk
140 grams of cold unsalted butter
For the decoration: 2 tablespoons of powdered sugar mixed with 1 tablespoon of vanilla sugar

Steps and instructions

Preheat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.
In a large mixing bowl, combine the plain flour and ground almonds.
Add the vanilla sugar, granulated sugar, and a pinch of salt to the bowl.
Add the egg yolk to the mixture.
Cut the cold unsalted butter into small pieces and add it to the bowl.
Use your hands to knead the mixture until it forms a smooth dough.
Wrap the dough in cling film and let it rest in the fridge for 1 hour.
Divide the dough into small portions and roll each portion into a small log. Shape the log into a crescent shape to form the Vanillekipferl.
Place the Vanillekipferl on a baking sheet lined with parchment paper.
Bake the Vanillekipferl in the preheated oven for 12-15 minutes or until they are golden brown.
While the Vanillekipferl are still warm, carefully coat them in the powdered sugar and vanilla sugar mixture.
Allow the Vanillekipferl to cool completely before serving.

Tools for making

Baking sheet - A flat, rectangular metal sheet used for baking the Vanillekipferl.
Parchment paper - A non-stick paper used to line the baking sheet to prevent the Vanillekipferl from sticking.
Mixing bowl - A large bowl for mixing and combining the ingredients.
Cling film - Transparent plastic wrap used to wrap and refrigerate the dough.
Rolling pin - A cylindrical tool used to roll out the dough into thin logs.
Sieve - A utensil with a mesh screen used to sift the powdered sugar for coating the Vanillekipferl.

Recipe variations

Using almond flour instead of ground almonds for a finer texture.
Adding a teaspoon of lemon zest to the dough for a hint of citrus flavor.
Replacing the vanilla sugar with cinnamon sugar for a spiced twist.
Using a combination of different flours such as spelt flour or whole wheat flour for a healthier version.
Adding finely chopped nuts such as walnuts or hazelnuts to the dough for extra crunch.
Replacing the butter with margarine or a dairy-free butter substitute for a vegan-friendly option.
Coating the Vanillekipferl in melted chocolate instead of powdered sugar for a decadent variation.
Adding a teaspoon of rum or almond extract to the dough for a stronger flavor.
Sprinkling crushed pistachios or shredded coconut on top of the powdered sugar coating for added visual appeal.
Experimenting with different shapes such as small balls or traditional crescents to make the cookies visually unique.

Recipe overview

Get ready to dive into the world of Austrian baking with this delicious Vanillekipferl recipe. This traditional Austrian biscuit is a staple during the holiday season, but its delightful taste and delicate crescent shape make it a perfect treat year round. You'll love the unique blend of flavors, from the richness of the ground almonds to the sweet hint of vanilla. What's more, the process of making Vanillekipferl is quite simple. It involves mixing the ingredients to form a dough, shaping it into crescents, and baking until golden brown. Finally, the biscuits are dusted with a mixture of powdered sugar and vanilla sugar, giving them an irresistible finish. So, get ready to bake and enjoy these delightful Austrian Vanillekipferl.

Common questions

Can I use a different type of flour?
Yes, you can try using a combination of all-purpose flour and a small amount of cornstarch as a substitute for plain flour.
Can I use other nuts instead of ground almonds?
Absolutely! You can use ground walnuts, hazelnuts, or a combination of different nuts for a variation in flavor.
Can I use regular sugar instead of vanilla sugar?
Yes, if you don't have vanilla sugar, you can use regular granulated sugar and add a teaspoon of vanilla extract to the dough.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Just make sure to wrap it tightly in cling film before freezing.
How should I store the baked Vanillekipferl?
Store the cooled Vanillekipferl in an airtight container at room temperature. They will stay fresh for about a week.
Can I double the recipe?
Yes, you can easily double or halve the recipe depending on your needs. Just make sure to adjust the measurements accordingly.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients.
Baking Sheet - A flat sheet used for baking the Vanillekipferl.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Cling Film - To wrap the dough and let it rest in the fridge.
Sieve - For sifting the powdered sugar and vanilla sugar mixture.
Cooling Rack - A rack to cool the Vanillekipferl after baking.
Kitchen Timer - To keep track of the baking time.
Spatula - For gently removing the Vanillekipferl from the baking sheet.
Storage Container - A container for storing the Vanillekipferl.

Origin stories

The delightful Vanillekipferl has a firm place in the traditional Christmas baking of Austria. This delicacy is said to have originated in the royal court of Austria, and its crescent shape represents the Turkish crescent moon, commemorating Austria’s victory over the Ottoman Turks in the Siege of Vienna in the 16th century. The Vanillekipferl with its signature aroma of vanilla and almonds, is a delightful reminder of Austria's rich history every time it graces the Christmas table. Today, the Vanillekipferl is not only a festive treat but a beloved part of Austrian daily life and is enjoyed on regular days with a cup of coffee or tea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.