Austrian Vanillekipferl

These delicate crescent cookies are a timeless holiday treat, featuring a rich dough of butter, nuts, and vanilla, coated in powdered sugar for a sweet finish.

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Prep Time 45

Cook Time 30

Total Time 2 15

Servings: 90 cookies

Course: Dessert, Snack

Cuisine: Austrian

Calories: 60

Ingredients Method Notes

Ingredients

For the Dough

1 1/4 cups 2 1/2 sticks (1 1/4 cups, about 9 3/4 oz) unsalted butter, softened Use quality unsalted butter, softened at room temperature.
1 large egg
1 cup powdered sugar For the dough.
1 pinch salt
3 3/4 cups cake flour Can substitute with all-purpose flour for a sturdier cookie.
1 cup finely ground almonds Substitute with more hazelnuts if necessary.
3/4 cup finely ground hazelnuts If not available, increase ground almonds.
2 tsp vanilla bean paste Alternatively, use seeds from 1 vanilla bean.

For Dusting

1 cup powdered sugar
2 tbsp vanilla sugar Mix 2 tbsp powdered sugar with 1/2 tsp vanilla if vanilla sugar is unavailable.

Method

Preparation

In a large bowl, beat the softened butter, egg, 1 cup powdered sugar, vanilla seeds, and salt with an electric mixer until creamy.
Add the cake flour, ground almonds, and ground hazelnuts. Mix on low speed or knead gently until a soft dough forms.
Wrap the dough well and refrigerate for 1 hour until firm enough to shape.

Baking

Preheat the oven to 365°F (180°C) and line baking sheets with parchment paper.
Pinch off teaspoon-sized pieces of dough, roll them into sticks about 2 inches long, and curve each into a crescent.
Bake for 10 to 15 minutes or until the bottoms and edges are lightly golden.

Finishing

While cookies are still warm, roll or sift them in a mixture of powdered sugar and vanilla sugar until coated, then cool fully on wire racks.

Notes

Store cookies in an airtight tin at room temperature for 3 to 4 weeks, or in the fridge for up to 7 days. Freeze for up to 3 months. Best dusted while warm.