Vanilla Crescent Cookies (Vanillekipferl)
- Kirsty
- Dec 10, 2025
- 2 min read
If you're looking for a classic Christmas cookie, look no further. The flavour of these Vanilla Crescent Cookies (aka 'Vanillekipferl' in German) comes from ground almonds and vanilla, and you'll find they're just sweet enough. ‘Vanillekipferl' originate from Austria, but they are a favorite throughout Germany during the Christmas .season.
The delicate almond meal dough makes for a melt-in-your-mouth vanilla cookie. The crescents are bathed in powdered sugar whilst warm, creating a lovely, snowy effect. These will keep well in an airtight container for up to 2 weeks in a cool room, but trust us, they won’t last that long.
Ingredients for about 60 cookies:
2-1/4 cups (280g) flour
1 cup (100g) almond meal
1/3 cup (70g) sugar
a pinch of salt
1 cup (210g) unsalted butter, cold and cut into small cubes
1 teaspoon vanilla bean paste or, the seeds of 2 vanilla beans
3/4 cup (100g) powered sugar for decoration
On a large work surface, mix the flour, almond meal, sugar, salt, butter and vanilla bean paste. Start by rubbing the butter into the dry ingredients and pressing it all together. Don’t over-knead the dough, you want to work it until it starts to hold its shape.
Divide the dough into 4 equal parts and form into cylindrical rolls about 1-1/2 inches (2-3cm) in diameter. Wrap in plastic and allow to rest for 12 hours in the fridge.
After the dough has rested, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
Slice the rolls into roughly 15 even pieces. Roll each piece into a sausage shape with tapered ends, and bend it to form a crescent, (little hands are very good at this!).
Bake for 12-15 minutes until the bottoms and tips are lightly golden.
Whilst they are baking, add the powdered sugar to a shallow bowl. Place the warm Vanillekipferl in the powdered sugar and gently turn them until they are covered.
Once covered, move to a wire rack to cool completely. Store in an airtight container between sheets of parchment paper for up to 2 weeks in a cool room.
