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Vanillekipferl

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

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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. 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. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

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Questions

What is Vanillekipferl?

Tender and delicate vanilla crescent cookies made with ground almonds and real vanilla bean. They are gently rolled in vanilla powdered sugar while warm. This reference files it under German dessert: made in the oven, rated medium and about 37 minutes start to finish.

What oven temperature does Vanillekipferl need?

For Vanillekipferl, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 12 minutes, in step 6.

Can I skip chilling the dough for Vanillekipferl?

Step 3 reads: "Shape the dough into a flat disc, wrap in plastic, and chill in the refrigerator for 1 hour." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

What can I use instead of vanilla bean in Vanillekipferl?

The entry for Vanillekipferl calls for 1 vanilla bean, scraped. In its place: One tablespoon of vanilla extract or paste per bean.

Can I make Vanillekipferl gluten-free?

Yes. The gluten in Vanillekipferl 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.

Does Vanillekipferl contain tree nuts?

Yes: 1 cup blanched ground almonds. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Vanillekipferl the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Shape the dough into a flat disc, wrap in plastic, and chill in the refrigerator for 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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