Vanillekipfel ~ Viennese Vanilla Crescents

December 14, 2009
1 Ratings
  • Serves 36
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

What You'll Need
  • 1/2 pound unsalted butter softened
  • 1/2 cup sugar
  • 2 cups sifted all purpose flour
  • 1 1/4 cups ground un-blanched almonds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Confectioners’ sugar for dusting
  1. Cream the butter and sugar together by beating them with an electric mixer set on medium speed until light and fluffy.
  2. 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.
  3. Shape the dough into a ball, wrap in plastic wrap and refrigerate it for about an hour.
  4. Preheat the oven to 350F. Lightly grease two baking sheets.
  5. 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.
  6. 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.
Contest Entries

See what other Food52ers are saying.

  • Ashley Marie
    Ashley Marie
  • Culinista Annouchka
    Culinista Annouchka
  • mariaraynal
  • TasteFood
  • AntoniaJames

5 Reviews

Ashley M. December 23, 2013
Thank you so much for this recipe - My boyfriend is from Germany and he really wanted to make these for Christmas, as they're what he grew up with and made at home every year. We just made them yesterday and he said it was the closest thing he's ever had to his grandmother making them. Thank you again so much! Perfect!
Culinista A. December 22, 2009
Thank you! I love can eat so many in one go, which is why I only make them once a year!!!
mariaraynal December 18, 2009
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.
TasteFood December 14, 2009
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.
AntoniaJames December 14, 2009
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!