Vanillekipferln German Almond Crescent Cookies
Delight in the buttery, melt-in-your-mouth texture of Vanillekipferln, traditional German almond crescent cookies that are a holiday favorite across Europe. Made with a tender shortbread-like dough enriched with ground almonds and fragrant vanilla, these crescent-shaped treats are the perfect balance of richness and sweetness. After a quick bake to a delicate golden hue, the warm cookies are lovingly coated in powdered sugar (and optionally vanilla sugar) for an irresistible finish. With just a handful of simple ingredients and a touch of patience, you can create these crumbly, nutty delights that pair beautifully with a cup of coffee or tea. Whether you're preparing them for festive celebrations or gifting them to loved ones, Vanillekipferln cookies are a timeless and elegant addition to your holiday baking repertoire.
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Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter (cold, cubed)
- 70 grams Powdered sugar (sifted)
- 100 grams Ground almonds (or almond meal)
- 1 bean or teaspoon Vanilla bean or vanilla extract
- 100 grams Powdered sugar (for coating)
- 5 tablespoons Vanilla sugar (optional, for coating)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and ground almonds.
Step 2
Using a knife or pastry cutter, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 3
If using a vanilla bean, scrape out the seeds and add them to the bowl. If using vanilla extract, stir it into the mixture.
Step 4
Knead the mixture with your hands until it comes together into a smooth dough. Be patient, as the warmth of your hands will help the dough form.
Step 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 6
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 7
Divide the chilled dough into small pieces, about the size of a tablespoon. Roll each piece between your hands into a small cylinder, then shape it into a crescent.
Step 8
Place the crescents on the prepared baking sheet, leaving a small gap between them.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the cookies are a light golden color. Avoid overbaking to prevent them from drying out.
Step 10
While the cookies are still warm but not hot, carefully roll them in powdered sugar or a mixture of powdered sugar and vanilla sugar, coating them thoroughly.
Step 11
Transfer the coated cookies to a wire rack to cool completely. Serve with coffee, tea, or as a delightful holiday treat.
Nutrition Facts
| Serving size | (687.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3461.8 |
| Total Fat 214.1g | 0% |
| Saturated Fat 106.8g | 0% |
| Cholesterol 436.6mg | 0% |
| Sodium 33.8mg | 0% |
| Total Carbohydrate 345.9g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 136.2g | |
| Protein 48.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 340.9mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1018.5mg | 0% |
Source of Calories