Recipe Vanillekipferl

This recipe has become my go-to favorite because nothing beats the buttery, crumbly texture combined with that subtle almond flavor—it’s absolute bliss in every bite! Plus, rolling the warm cookies in a luscious vanilla sugar dusting adds an extra cozy sweetness that reminds me of cheerful holiday baking with my friends.

I love making Vanillekipferl, a classic cookie from Austria. My recipe calls for 250 g of all-purpose flour and 200 g of cold, unsalted butter, mixed with 100 g of ground almonds.

The texture is rich and nutty. Sweetened with 80 g of powdered sugar and some vanilla sugar, these cookies are wonderfully aromatic.

They’re perfect for the holidays.

Ingredients

Universal flour: Supplies the carbohydrates that forms the very structure and texture of baked goods.

Butter that has not been subjected to the salting process: Supplies a sumptuous taste, the necessary amount of moisture, and a tender, flaky texture.

Almond flour: Contains healthy fats and proteins.

Imparts a nutty flavor.

Confectioner’s sugar: Sweetens and contributes to a light, airy texture.

Sugar vanilla: Sweet vanilla aroma and flavor throughout.

Ingredient Quantities

• 250 g all-purpose flour
• 200 g unsalted butter, cold and cut into small pieces
• 100 g ground almonds
• 80 g powdered sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 100 g powdered sugar (for dusting)
• 2 tsp vanilla sugar (for dusting)

Instructions

1. In a big mixing bowl, mix together the flour, the ground almonds, 80 g of powdered sugar, 2 tsp of vanilla sugar, and a pinch of salt.

2. Include the cold, tiny portions of unsalted butter with the dry components.

3. Using your hands, swiftly blend and knead the constituents together until they form a smooth dough. Work not to overwork, lest the butter melt.

4. Mold the dough into a ball, press it slightly flat, then wrap it in plastic and store it in the refrigerator for a minimum of 30 minutes to ensure it is well set.

5. Set the oven to 180°C (356°F) to heat while the baking sheet is lined with parchment paper.

6. Take the dough out of the fridge and split it up into small portions, each about the size of a walnut. Roll each portion into a little log, then fashion it into a crescent shape.

7. Put the crescents onto the baking sheet that you have prepared, leaving some space between each one.

8. In the oven, which has been preheated, bake for a period of time ranging from 12 to 15 minutes. The desired outcome is that they be light golden brown in appearance.

9. When one bakes, one prepares the dusting mixture by combining 100 g of powdered sugar with 2 tsp of vanilla sugar in a shallow bowl.

10. Following baking, take the cookies from the oven and allow them to cool for a brief time on the sheet. When the cookies are still warm, carefully roll each one in the sugar mixture so that it is well coated. Let the cookies cool on a wire rack until they are completely set.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Kitchen scale
4. Sifter
5. Plastic wrap
6. Knife or dough scraper
7. Baking sheet
8. Parchment paper
9. Oven
10. Wire rack
11. Shallow bowl

FAQ

• What is the texture of Vanillekipferl supposed to be like?Delicate and crumbly—so much so that the texture should almost melt in your mouth—that is how a Vanillekipferl should taste.
• Can I use salted butter instead of unsalted?Controlling saltiness is easiest if you use unsalted butter, but if you use salted butter, leave out the pinch of salt.
• Is it possible to substitute ground almonds with another nut?You may use ground hazelnuts or walnuts; however, doing so alters the flavor profile slightly.
• How do I ensure the cookies hold their shape while baking?It is very important to completely chill the dough before shaping it into cookies and baking it. This is because the dough will hold its shape much better if it is cold and it will be more ‘cookie-like’ after it comes out of the oven. Working with warm dough is a recipe for not-so-good cookies.
• Why is cold butter used in this recipe?Using butter that is cold contributes to a flaky texture because it keeps the dough from becoming too soft.
• Can I prepare the dough in advance?It is permissible to prepare the dough and then refrigerate it for as long as two days or freeze it for a month.
• How should I store Vanillekipferl once baked?Keep them in a sealed container at room temperature for no longer than a week. If they tend to absorb moisture and become sticky, feel free to dust them with more powdered sugar before serving.

Substitutions and Variations

Gluten-free all-purpose flour: For the gluten-free version, use 250 g of gluten-free all-purpose flour.
Unsalted butter: For a dairy-free option, substitute with 200 g of coconut oil.
Almond flour: For a different flavor, use 100 g of hazelnut flour. Both kinds of flour can be made at home via the methods shown in this section.
Vanilla sugar: Substitute by mixing equal parts of granulated sugar with a few drops of vanilla extract.
Dust with powdered sugar: For a sugar-free alternative, use 100 g of monk fruit sweetener in powdered form.

Pro Tips

1. Chill the Bowl and Hands To keep the butter from melting prematurely, chill your mixing bowl and hands under cold water before kneading the dough. This helps ensure a flaky texture in the final product.

2. Use a Food Processor For a quicker and more uniform dough, use a food processor to cut the butter into the dry ingredients until it resembles coarse crumbs. This helps prevent overworking the dough.

3. Test Dough Consistency Before chilling, make sure the dough holds together by pressing a small amount between your fingers. If it’s too crumbly, add a teaspoon of cold water at a time until it holds.

4. Uniform Crescent Shapes Roll the dough into logs of consistent size and thickness before shaping into crescents. This will help them bake evenly.

5. Dusting Technique For an even sugar coating, shake the warm cookies gently in a plastic bag containing the dusting sugar mixture. This ensures they are uniformly coated without breaking.