Easy Vanillekipferl Recipe
Buttery vanilla crescent cookies with a delicate almond crumb and snowy sugar coating. Simple to shape, irresistibly tender, and perfect for gifting.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 1 cup finely ground almonds preferably blanched almond flour
- 1 cup unsalted butter, cold cut into small cubes
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 0.25 tsp fine salt
- 1.25 cup confectioners' sugar for coating
- 2 tbsp vanilla sugar mix with confectioners' sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk confectioners' sugar and vanilla sugar in a shallow bowl for coating; set aside.
- Combine flour, ground almonds, granulated sugar, and salt in a large bowl.
- Cut in the cold butter and add vanilla extract. Rub with fingertips or use a pastry cutter until the dough clumps.
- Press dough into a disk, wrap, and chill 20 minutes to firm slightly.
- Pinch off small tablespoon portions. Roll into short logs, taper the ends, and curve into crescents.
- Arrange on prepared sheets and bake 12–14 minutes, until set with lightly golden tips.
- Cool 2 minutes. Gently toss warm cookies in the vanilla sugar mixture to coat.
- Transfer to a rack to cool completely. Dust again before serving if you like.
Notes
Swap the almonds for finely ground hazelnuts for a classic variation, or add a little lemon zest to the dough for brightness. Store cookies in an airtight tin at cool room temperature for up to 1 week; their flavor deepens by day two.
This recipe is an original creation inspired by classic Easy Vanillekipferl Recipe flavors. All ingredient ratios and instructions are independently developed.