Luxury vanillekipferl

    2 hours 40 min

    Vanillekipferl, traditional German crescent biscuits, are taken to the next level with an easy but homemade vanilla sugar for a festive Christmas treat.

    1 person made this

    Serves: 60 

    • Biscuits
    • 290g plain flour
    • 185g ground almonds
    • 125g granulated sugar
    • 255g butter, softened
    • 3 egg yolks
    • Vanilla sugar
    • 110g granulated sugar
    • 3 whole vanilla beans

    Prep:30min  ›  Cook:40min  ›  Extra time:1hr30min  ›  Ready in:2hr40min 

    1. Stir flour, ground almonds and sugar together in a bowl. Add butter and egg yolks; knead in bowl with your hands until a smooth dough forms.
    2. Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in clingfilm. Chill dough in the fridge until firm, at least 1 hour or overnight.
    3. For the vanilla sugar, put 110g sugar in a food processor. Cut each vanilla bean in half lengthways and scrape seeds from each half with the back of the knife. Add seeds to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
    4. Preheat oven to 180 C / Gas 4. Line a large baking tray with parchment.
    5. Working with 1 dough rectangle at a time and keeping remaining dough chilled, cut dough into 6 equal pieces. Roll each piece evenly into a 1cm-thick log on a lightly floured surface. Cut each log crossways into 5cm pieces and gently roll or pinch ends of each piece into points. Curve each piece into a crescent and transfer to prepared baking tray, arranging about 2.5cm apart.
    6. Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from oven and let stand 2 minutes.
    7. Roll warm biscuits in the vanilla sugar, brushing off excess sugar. Transfer to a wire rack to cool completely.
    8. Repeat steps 5 through 7 with remaining dough, baking in batches.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I grew up eating and making Vanillekipferl and absolutely loved them. I used store bought Vanillea sugar (you can get them in German specialty stores). The dough is coarse, but that's how it is meant to be, so it takes a little bit of practice to roll out the long strands and then shape them. The final cookies are pretty fragile as well, but they melt in your mouths!!! the original German recipe (in metric, but if you have a scale, no problem) asks for 300 g flour, 250 g butter, 125 g sugar, 150 g almond flour (ideally the white one, Costco sells it) and the 3 egg yolks.  -  06 Dec 2015  (Review from Allrecipes US | Canada)


    I took this recipe from the magazine. Vanilla sugar was a pain to make, getting the little seeds out of vanilla beans. The dough was rather tasteless, so I added a touch of almond extract, which made them better. Cookies broke when making crescent shape - on the last roll I just sliced them, turned out ok. And wait at least 5 minutes to cool on the pan - any earlier and the cookie breaks. Won't make these again.  -  28 Nov 2015  (Review from Allrecipes US | Canada)