Where do vanillekipferl originate?

Vanillekipferl originate from Vienna in Austria and are traditionally made at Christmas. They are very well known in Europe and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time.

What is the history of the crescent cookie?

According to a popular myth, the crescent shaped cookie, Kipferl in German or kifeljček in Slovenian, was invented by the Viennese bakers Peter and Eva Wendler after the Turkish siege of Vienna in the 17th century . The crescent shape is said to have ridiculed the Turkish crescent.

What is the shape of Kipferl?

The term "Kipferl" translates to "crescent" in German, referring to its distinctive crescent shape . Austria offers various types of Kipferl, each with its own unique taste and texture. One popular variation is the yeasted wheat dough Kipferl, which is commonly enjoyed for breakfast, either plain or with butter and jam.

What is the leavening agent in Vanillekipferl?

They're a shortbread type of cookie, with plenty of butter but no egg or leavening agent , so they have a rich, crumbly bite. The flavors are subtle and come mainly from the almond flour and snow-like vanilla sugar, but their balance creates a cookie that's nearly irresistible.

What is the difference between kipferl and croissants in Austria?

It is widely understood that the croissant of today is a descendent of the 'kipferl' (or kipfel) - an Austrian, crescent-shaped pastry that resembles a thinner, denser croissant made with a generous amount of butter and often served topped with sugar and almonds.

What is a briochekipferl?

Kipferl in Austria A brioche kipferl is studded with sugar and a Mohnkipferl is sprinkled with poppy; there are plain ones, ones that come in funny shapes, and indulgent, buttery ones. It is served with nothing but coffee, or with miniature jams from the province of Styria, or with ham and cheese.

What is the difference between a croissant and a Cornetto?

Typical of the Italian tradition, cornetto involves the use of eggs and tends to be sweet and flavored; on the contrary, the croissant has no eggs and has a fairly neutral taste, except for the characteristic hint of butter .

January 2023. Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking .

How many calories are in vanillekipferl?

Nutrition Facts (per serving) 44 Calories 3g Fat 5g Carbs 1g Protein Jun 19, 2020

Vanilla Crescents - Vanillekipferl Recipe (2024)

Home » Vanilla Crescents – Vanillekipferl Recipe

By Barbara / 4 Comments / December 15, 2019

Vanilla Crescents are almond cookies with a rich vanilla taste and a moon shape. We call them Vanillekipferl and they have a soft texture that gently falls apart in your mouth to unleash a delicious vanilla taste.

How to bake Vanilla Crescents

Vanilla Crescents - Vanillekipferl Recipe (2)

The recipe is fairly easy and shaping the crescents is too. The ingredients are mixt either by hand or by a machine. I prefer to mix this by hand since this is how I have learned it and has become a tradition to continue to do it like that. The downside of this technic is that the temperature of your hands lets the butter in the dough get warm and too soft if you knead too long. So working fast is key! If you tend to have very warm hands you might prefer the electric mixer to make the dough.

Video how to make Vanilla Crescents

Which Almond Flour

I sometimes use the fine almond flour that is just white an has little to no almond skin in it. But traditionally we have the almond flour (or almond meal) that has the skin mostly on and therefore has a little more of a brown color. Either way will work.

If you can get almond flour in your area, here is how to make your own:

But almonds in a bowl and pour boiling water over them. Let stand for a couple of minutes, then remove the water. Put the almonds on a clean kitchen towel. Use a second kitchen towel on top of the almonds and use it to rub off the skin from the almonds. They don’t need to be all gone, just remove as much as possible with a reasonable effort. Then put the almonds into a food processor or other kind of machine that can grind and grind until the almonds are finely cut into a flour like texture.

Vanilla Crescents - Vanillekipferl Recipe (3)

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Vanilla Crescent Cookies

Barbara

Vanilla Crescents – a traditional German Christmas Cookie

4.75 from 4 votes

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Prep Time 20 minutes mins

Ingredients

250 g Flour
120 g Almond Flour or Meal
125 g Sugar
1 tbsp Vanilla Sugar
¼ tsp Baking Powder
3 Egg Yolks
200 g cold Butter
some Confectioners Sugar (Powdered Sugar)

Instructions

Mix all ingredients to a firm dough – either by hand or by machine.
Roll the dough into two thick strands.
Cut portions out of the strands.
Shape each portion into a crescent shape and place it on a baking sheet.
Leave enough space between the cookies since they will become larger during baking.
Preheat the oven to 200°C / 390°F.
Bake the Vanilla Crescents for about 10 minutes – maybe more or less, depending on the size of your cookies.
After baking, let the cookies cool just a few minutes, then continue with the next step.
Put the confectioners' sugar and optionally add some vanilla sugar and almond flour to it, then use a sieve to sprinkle it generously onto the cookies.
Let the vanilla crescents cool completely and store in an airtight jar or enjoy immediately.

Keyword baking, Christmas, cookies

Tried this recipe?Let us know how it was!

About The Author

Barbara

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4 thoughts on “Vanilla Crescents – Vanillekipferl Recipe”

Peggy D
January 12, 2021 at 11:48 am

Good morning from Peggy D in San Diego, California. I’ll be making your cookies for a belated Christmas dinner this weekend. If I bake the cookies today/Tuesday or tomorrow, will they still be good on Saturday? I’m not sure how long they’ll remain fresh. Cheers and happy new year.///
1. Barbara
  January 12, 2021 at 12:03 pm
  
  Hi Peggy,
  they taste best when they are fresh but if you put them into an airtight container, they will definitely still be delicious for at least a week. Have fun baking!
G
December 10, 2020 at 7:57 pm

Hi Barbara,
Growing up, I had a german neighbour and friend of my grandparents who would bake cookies every Christmas. We looked forward to those and other treats she would bake during different holidays eagerly as western treats were limited to british goods in my country. Unfortunately she passed away while i was still very young and had not gotten my interest in baking. My brother and I were reminiscing about those cookies and i was thrilled to find your recipes. Thank you for sharing them with us. I wanted to ask how far out can I make dough and refrigerate for these and the other cookies you have kindly provided prior to baking them. Thanks!
1. Barbara
  December 12, 2020 at 2:22 pm
  
  ???