Vanillekipferl (Almond Crescent Cookies)
Austrian Cuisine Vanillekipferl are small almond biscuits shaped like a crescent moon. They are particularly popular in Austria and Germany, where they are part of the culinary delights of Christmas biscuits. In most Austrian homes, baking biscuits is an essential part of Christmas preparation, a family activity to be enjoyed on wintry days when it is snowin
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 90 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Vanilla sugar can be bought in many supermarkets. Alternatively, it can be made by putting a vanilla-pod and some sugar in an airtight jar for a week or two.
Adapted from the source recipe's notes.Method
- 01
Sift the flour into a bowl.
- 02
Cut the cold butter into slices and mix it with the flour.
- 03
Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
- 04
Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.
- 05
Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.
- 06
Preheat the oven to 180°C (350°F/Gas 4 ).
- 07
Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered.
- 08
Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.
- 09
Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!
- 10
Leave the rest out overnight, and then store them in an airtight tin.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to sunnyday72; view original image record .
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