Austrian Vanilla Crescents | Vanillekipferl

Kristin

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!

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Prep Time 15

Cook Time 10

Rest Time 30

Course Dessert

Cuisine Austrian

Servings 4 dozen

Ingredients

Dough

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)

Decoration

150 g powdered sugar 1¼ cups
2 packets vanilla sugar see note

Instructions

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.)
Work in the butter with your hands until it resembles wet sand. Alternatively, you could do this in a food processor.
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.
Cut the dough in half and make too long logs and wrap those dough logs in plastic wrap and refrigerate for 30 minutes.
Cut 1 inch or 2½ cm sections from the log and roll and shape them into small crescents.
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.
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.

Video

Notes

You can purchase vanilla sugar here:

https://amzn.to/3GqV0iB (affiliate link)

Keyword Austrian vanilla crescents, Plätzchen, vanilla crescents, Vanillekipferl, Weihnachtsgebäck, Weihnachtsplätzchen