Vanillekipferl (pronounced in English as vah-NEEL-eh-KEEP-ferl) are rustic, fragrant almond-based cookies typical of Austrian cuisine. Originally from Vienna, but also popular in Germany, Trentino-Alto Adige, and the Bohemian region, they are simply small biscuits with an unmistakable crescent shape and a characteristic vanilla flavor (vanillekipferl literally means "vanilla crescents"), usually offered to friends and family during the Advent season as they await the celebration of Christmas together.
Making them at home is very easy. Simply mix the softened butter and sugar, then fold in the egg yolk, vanilla extract, and sifted almond and wheat flours. Let the resulting smooth dough rest in the refrigerator, wrapped in plastic wrap, for at least half an hour. Then, take small balls of dough of the same weight, shape them into small "croissants" with your hands, and bake them in a preheated oven for about 12 minutes. The result will be delicately flavored pastries with a crumbly, melt-in-the-mouth texture, perfect for serving at the end of a meal with a light dusting of powdered sugar.
There are different versions of this recipe depending on the region, but what's always a must is to enjoy it for breakfast or as a snack with a cup of hot chocolate or piping hot tea.
Vanillekipferl Origins
Vanillekipferl are traditional Austrian and German Christmas cookies with a rich history dating back to the 19th century. The name "Vanillekipferl" comes from the German word "Vanille," meaning vanilla, and "Kipferl," which translates to "crescent" — a reference to the cookie’s distinctive crescent shape. The origins of the crescent shape are believed to be symbolic, potentially inspired by the crescent moon on the flags of the Ottoman Empire, which was defeated by the Austrians in the late 1600s. This shape was often used in pastries to celebrate their victory. Over time, Vanillekipferl became a beloved holiday treat, made from ground almonds or walnuts and dusted in vanilla sugar, adding a sweet, melt-in-your-mouth quality. Today, these buttery, melt-in-your-mouth cookies are enjoyed in many countries, especially during the Christmas season.
Ingredients
How to Make Vanillekipferl
Collect the soft butter and granulated sugar in a bowl.
Collect the soft butter and granulated sugar in a bowl.
Work the ingredients with the prongs of a fork.
Work the ingredients with the prongs of a fork.
Add the egg yolk to the butter cream.
Add the egg yolk to the butter cream.
Add the sifted flours, flavor with 1/2 teaspoon of vanilla essence and knead carefully until you obtain a smooth and homogeneous mixture.
Add the sifted flours, flavor with 1/2 teaspoon of vanilla essence and knead carefully until you obtain a smooth and homogeneous mixture.
Form a loaf, wrap it in cling film and leave to rest in the fridge for 30 minutes.
Form a loaf, wrap it in cling film and leave to rest in the fridge for 30 minutes.
Once the time has passed, take small portions of dough and form 10-15 balls of the same weight.
Once the time has passed, take small portions of dough and form 10-15 balls of the same weight.
Shape them with your hands to give them the characteristic crescent shape.
Shape them with your hands to give them the characteristic crescent shape.
As they are ready, arrange the biscuits on a baking tray lined with baking paper.
As they are ready, arrange the biscuits on a baking tray lined with baking paper.
Bake in a preheated oven at 350°F/180°C for about 12 minutes. Once golden and fragrant, remove the pastries from the oven and let them cool on a wire rack.
Bake in a preheated oven at 350°F/180°C for about 12 minutes. Once golden and fragrant, remove the pastries from the oven and let them cool on a wire rack.
Dust the vanilla cracker with a light layer of icing sugar and arrange them on a serving plate. Enjoy!
Dust the vanilla cracker with a light layer of icing sugar and arrange them on a serving plate. Enjoy!
H0w to Store Vanillekipferl
They can be stored at room temperature, under a glass dome or tightly sealed in a tin, for up to 4-5 days.
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