Vanillekipfel ~ Viennese Vanilla Crescents
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Author Notes: Growing up these were some of my favorite treats for the holidays. They have a great crunch yet a delicate texture & a lovely aroma. Enjoy my grandmothers’ Vanillekipkel recipe, a traditional Viennese Christmas cookie! - Culinista Annouchka
Serves 36
- 1/2 pound unsalted butter softened
- 1/2 cup sugar
- 2 cups sifted all purpose flour
- 1 1/4 cup ground un-blanched almonds
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Confectioners’ sugar for dusting
- Cream the butter and sugar together by beating them with an electric mixer set on medium speed until light and fluffy.
- Beat in the flour (on low speed) 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball, wrap in plastic wrap and refrigerate it for about an hour.
- Preheat the oven to 350F. Lightly grease two baking sheets.
- Pinch off walnut size pieces of the chilled dough and place them on a floured board; rolling them out so they are about 1/2 inch wide, 1/2 inch thick & 2 1/2 inch long. Shape each piece into a crescent shape.
- Arrange the crescents at least 1/2 inch apart on the baking sheet. Bake in the middle of the oven for 15 to 20 minutes or until lightly colored. Remove from the oven and leave them to cool for about 5 minutes, and then transfer them to a cake rack. Dust with confectioners’ sugar and cool about 15 minutes longer before serving.
- This recipe was entered in the contest for Your Best Holiday Cookie
Tags: Christmas, Easy, Holidays, kid-friendly
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over 3 years ago Culinista Annouchka
Thank you! I love these...you can eat so many in one go, which is why I only make them once a year!!!
www.culinistannouchka.com
over 3 years ago mariaraynal
My mom and I have made these together since I was a little girl, except our version has a dash of cinnamon. We call them Worms. Yes, really, we do.
over 3 years ago TasteFood
These are my all-time favorite. We had a gløgg party yesterday, and a friend of mine from Prague brought a similar cookie she made. They are truly classic and delicious.
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I have an almost identical recipe that my mother found in the 1960's, but it uses broken pecans instead of ground almonds, and a bit less sugar. Scrumptious!! And surprisingly decadent . . . . . in a quiet, but very tasty way!