20/12/2025
Easy peezy German/ Austrian Vanille Kipferl recipe (vanilla almond butter crescents 🤩🤩🤩)
This always brings back memories of my childhood and it’s so easy to make, so I thought I’d share!
Vanille Kipferl 🌙
Makes: 60
Energy: 134 kcal per serving (2 cookies)
Oven: 180 °C
Prep: 30 minutes
Chill: 30 minutes
Bake: 10–12 minutes
Batches: 3 × 20
Ingredients
Dough
90 g blanched almonds, finely ground
300 g white all-purpose flour
80 g icing sugar
1 vanilla bean, seeds scraped
1 cap vanilla essence
200 g unsalted butter, softened
3 large egg yolks (approx. 50 g)
¼ tsp salt
For coating
120 g icing sugar
Method
In a large bowl, combine the ground blanched nuts, flour, icing sugar, and salt.
Mix well to evenly distribute.
Add the vanilla bean seeds and vanilla essence.
Mix through the dry ingredients.
Add the softened butter and rub or mix until the mixture resembles a soft crumb.
Add the egg yolks and blend until a smooth, soft dough forms.
Place the dough in the fridge and chill for 30 minutes.
Divide the chilled dough into 4 equal portions.
Roll each portion out on a flat surface to approximately 1cm thickness, then shape into crescents.
Transfer to baking paper–lined trays.
Preheat oven to 180 °C.
Bake for 10–12 minutes, keeping the cookies pale.
Bake in 3 batches of 20.
Allow cookies to cool slightly, then roll gently in icing sugar while still warm.
Cool completely on a rack. Enjoy!
