Austrian Vanilla Crescents | Vanillekipferl

A classic short crust Christmas cookie from Vienna made with flour, almonds, and
vanilla. These are enjoyed throughout the German-speaking world every Advent and
Christmas season!

Servings: 4 dozen

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Rest Time
30 minutes

Course:

Dessert

Cuisine:

Austrian

Keywords:

Weihnachtsgebäck Weihnachtsplätzchen vanilla crescents Austrian vanilla crescents Vanillekipferl Plätzchen

🧂 Ingredients

300 g all-purpose flour

2½ cups
125 g sugar

⅔ cup
125 g ground blanched almonds

1⅓ cup
250 g unsalted butter, chilled and cut into cubes

2 sticks + 2 tbsp
3 egg yolks
2 tsp vanilla extract

(or substitute 2 pkts vanilla sugar)
150 g powdered sugar

1¼ cups
2 packets vanilla sugar

see note

Instructions

1 Whisk together the flour, sugar, and ground almonds in a large bowl. (If you're
not using vanilla extract, add the vanilla sugar at this step.)
2 Work in the butter with your hands until it resembles wet sand. Alternatively,
you could do this in a food processor.
3 Dump the contents of your bowl onto your work surface and make a well in the
center. Add the egg yolks and vanilla extract to the well. Work the wet
ingredients into the mixture until you have a smooth, cohesive dough.
4 Cut the dough in half and make too long logs and wrap those dough logs in
plastic wrap and refrigerate for 30 minutes.
5 Cut 1 inch or 2½ cm sections from the log and roll and shape them into small
crescents.
6 Place them on a parchment-lined cookie sheet. Bake in a 350℉ / 180℃ pre-heated
oven for 10-12 minutes, or until barely golden around the edges. Keep a careful
eye on them, as they burn easily.
7 While they're baking, whisk together the powdered sugar and vanilla sugar, and
toss the warm cookies in the sugar. Place them on a rack to cool before serving.