Vanillekipferl are delicate, buttery cookies from Austria, especially popular around Christmas. They’re known for their melt-in-your-mouth texture and heavy dusting of vanilla sugar.
🧾 Ingredients
- 250g all-purpose flour
- 200g butter (cold, cubed)
- 100g ground almonds (or walnuts)
- 80g sugar
- 1 tsp vanilla sugar (or vanilla extract)
For coating:
- 50g powdered sugar
- 1–2 tsp vanilla sugar
👩🍳 Method
- Make the dough
Mix flour, butter, ground nuts, sugar, and vanilla into a soft dough. Don’t overwork it. - Chill
Wrap and refrigerate for about 30–60 minutes. - Shape crescents
Take small pieces, roll into short logs, and curve them into crescent shapes. - Bake
Bake at 170°C (340°F) for 12–15 minutes until lightly golden (not browned). - Coat while warm
Gently roll warm cookies in powdered sugar + vanilla sugar.
✨ Tips
- Handle gently—they’re fragile when hot
- Walnuts give a deeper flavor; almonds are more classic
- The flavor improves after a day or two
These are subtle, not overly sweet—perfect with tea or coffee. If you want, I can give you a 2–3 ingredient simplified version or a Pakistani kitchen-friendly variation.
