Vanillekipferln German Almond Crescent Cookies
Delight in the buttery, melt-in-your-mouth texture of Vanillekipferln, traditional German almond crescent cookies that are a holiday favorite across Europe. Made with a tender shortbread-like dough enriched with ground almonds and fragrant vanilla, these crescent-shaped treats are the perfect balance of richness and sweetness. After a quick bake to a delicate golden hue, the warm cookies are lovingly coated in powdered sugar (and optionally vanilla sugar) for an irresistible finish. With just a handful of simple ingredients and a touch of patience, you can create these crumbly, nutty delights that pair beautifully with a cup of coffee or tea. Whether you're preparing them for festive celebrations or gifting them to loved ones, Vanillekipferln cookies are a timeless and elegant addition to your holiday baking repertoire.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter (cold, cubed)
- 70 grams Powdered sugar (sifted)
- 100 grams Ground almonds (or almond meal)
- 1 bean or teaspoon Vanilla bean or vanilla extract
- 100 grams Powdered sugar (for coating)
- 5 tablespoons Vanilla sugar (optional, for coating)
Instructions
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and ground almonds.
Using a knife or pastry cutter, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
If using a vanilla bean, scrape out the seeds and add them to the bowl. If using vanilla extract, stir it into the mixture.
Knead the mixture with your hands until it comes together into a smooth dough. Be patient, as the warmth of your hands will help the dough form.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the chilled dough into small pieces, about the size of a tablespoon. Roll each piece between your hands into a small cylinder, then shape it into a crescent.
Place the crescents on the prepared baking sheet, leaving a small gap between them.
Bake in the preheated oven for 10-12 minutes, or until the cookies are a light golden color. Avoid overbaking to prevent them from drying out.
While the cookies are still warm but not hot, carefully roll them in powdered sugar or a mixture of powdered sugar and vanilla sugar, coating them thoroughly.
Transfer the coated cookies to a wire rack to cool completely. Serve with coffee, tea, or as a delightful holiday treat.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 345.9 g | 126% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 136.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
