Vanillekipferl

Name: Vanillekipferl
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1 cup blanched ground almonds; 1/2 cup powdered sugar; 1 cup unsalted butter, cubed; 1 vanilla bean, scraped; 1/4 tsp salt; 1/2 cup powdered sugar for dusting; 2 tbsp vanilla sugar

Tender and delicate vanilla crescent cookies made with ground almonds and real vanilla bean. They are gently rolled in vanilla powdered sugar while warm.

37 minMediumServes 6340 cal/serving

GermanDessertOvenVegetarianHalal-friendlyEgg-FreeSoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

2 cups all-purpose flour
1 cup blanched ground almonds
1/2 cup powdered sugar
1 cup unsalted butter, cubed
1 vanilla bean, scraped
1/4 tsp salt
1/2 cup powdered sugar for dusting
2 tbsp vanilla sugar

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup blanched ground almonds, 1/2 cup powdered sugar, and 1/4 tsp salt.
2

Add cold 1 cup cubed unsalted butter and seeds from 1 scraped vanilla bean, then knead quickly with your hands into a smooth dough.
3

Shape the dough into a flat disc, wrap in plastic, and chill in the refrigerator for 1 hour.
4

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
5

Roll small portions of dough into short ropes and taper the ends to shape into small crescents on the baking sheets.
6

Bake for 10 to 12 minutes until the edges are very light golden brown.
7

Mix 1/2 cup powdered sugar for dusting and 2 tbsp vanilla sugar together in a shallow dish.
8

Carefully roll warm cookies in the sugar mixture until completely coated, then let cool fully.

Questions

Can I make Vanillekipferl dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Vanillekipferl gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vanillekipferl keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Vanillekipferl?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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