Vanille Kipferl I Recipe - Allrecipes.com
Vanille Kipferl I Recipe
  • READY IN 40 mins

Vanille Kipferl I

Recipe by  

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    30 mins
  • COOK

    8 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper.
  2. Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then quickly knead into a dough.
  3. Shape dough into logs and cut off 1/2-inch pieces. Shape each piece into a crescent and place on prepared baking sheet.
  4. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.
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Footnotes

  • Cook's Note:
  • To make the Vanilla Sugar stick to the cookie better, I mix it with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2009

I have finally found the perfect almond crescent recipe! My grandmother used to make these and up until now, I could never find a recipe that tasted like hers. Let's just say that if you like the butter cookies that you buy in the tins, you will absolutely LOVE these! I did make one slight adjustment. I didn't have any vanilla beans for the sugar so just used powdered sugar. Then, I added 1/4tsp vanilla and 1/4tsp almond extract to the cookie dough.

 
Most Helpful Critical Review
Sep 09, 2007

This is very popular Christmas cookie in Germany. You need to add a pinch of salt, and eggs depending on how many cookies you make.

 
Nov 11, 2005

Bake at 375 degrees and they come out perfectly. Mixing the vanilla sugar with regular sugar does make it stick better. Great cookie that melts in your mouth.

 
Dec 15, 2007

This is the same basic recipe that my Oma made all her life except that she used walnuts. I've been making these for many years and just let my Kitchen Aid do the work. The eight to ten minute baking time is off tho. At 325 the cookies should bake for fifteen to twenty minutes. Because they're such a delicate cookie, I let them cool completely before I start to dip them into the sugar. I use regular granulated sugar as powdered tends to yellow and disappear into the cookie. Thanks Christiane for passing on this wonderful recipe.

 
Dec 19, 2011

This is the recipe I have been looking for. My husband is Austrian and I have been eating these cookies in Austria for the last 15 years and now I make them myself. I LOVE them and this is the perfect recipe! don't listen to other reviewers that tell you to add egg. All that does is make them tough. This recipe relies on the butter to bind them and they are delicate and superb! thanks for sharing this family treasure, Christiane.

 
Nov 05, 2006

These cookies taste delicious! As obvious in the recipe, this is a very buttery dough, which could be hard to work with. After cutting butter into the dry mixture, I scraped it onto a sheet of plastic wrap, and made a log wrapping the dough. I chilled the dough for a while before shaping it into crescents---but this could have been a mistake because cookies started becoming really lax and flattened out while baking. As the first reviewers suggested, I cooled the cookies on the baking sheet until they are solid. This way, I had no problem transfering them to the cooling rack. I will have to experiment with this but great cookies overall.

 
Jan 13, 2010

Absolutly loved this recipe I used this one in conjunction with another recipe for these cookies and they were great. Adding vanilla sugar and just a little regular sugar to the powdered sugar mixtures works wonderful and adds great flavor as well as the pure almond extract...Love this!!

 
Nov 07, 2005

I made this recipe recently to take to my children's preschool for United Nations Day. I don't know exactly how this traditional cookie should taste, so I can't rate its authenticity. I baked the cookies a bit longer than the directions because they were still so soft. Even then, the challenge became to coat the cookies with the powdered sugar without breaking the crescents. The cookies were very delicate. I allowed them to cool just a bit longer than suggested though I got them off the cookie sheets quickly so they didn't become a scraping challenge. Great flavor and a beautiful, delicate cookie. Thanks!

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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