Vanillekipferl or vanilla crescent biscuits

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Vanillekipferlor vanilla croissant biscuits, are a great classic of the German cuisine when Christmas approaches. For my part, these are my favorite Christmas cookies. So if you’ve never tasted it before, now is the time to give it a try!

What are Vanillekipferl?

Vanillekipferl are a great classic of the German cuisine when Christmas approaches. These are small cookies made from flour, sugar, egg yolks, almond powder, butter and flavored with vanilla. Traditionally, they are shaped like a crescent moon. Vanillekipferl are typically covered with icing sugar.

These are my favorite cookies around Christmas time. Plus they’re super easy to make! So if you have never tasted it before or have never try it homemade, follow the recipe below.

Vanillekipferl or vanilla crescent biscuits

Recipe for Vanillekipferl or vanilla crescent cookies

For about 30 cookies you need the following ingredients:

Ingredients:

For the dough
  • 200 g flour
  • 70 g sugar
  • 40 g ground almonds
  • 40g ground hazelnuts
  • 150 g of soft butter
  • 2 egg yolks *
  • 1/2 vanilla bean or vanilla extract
For decoration
  • 40 g icing sugar
  • 1 teaspoon of cinnamon

Don’t throw out the egg whites! With egg whites, you can make this Coconut and Chocolate Macarons recipe!

Vanillekipferl or vanilla crescent biscuits

Preparation

Step 1: The dough

Start by pouring the flour and sugar into a bowl. Add the ground almonds and hazelnuts.

Open the vanilla bean lengthwise and using the tip of a knife, scrap the vanilla bean caviar into the bowl. Mix everything well.

Add the egg yolks and butter. Mix everything using a robot. Then form a ball with the dough. Place the dough in the refrigirator for 45 min till 1 hour.

Step 2: The decoration

Meanwhile, sift the icing sugar and pour it into a bowl. Add the cinnamon and mix everything well.

Vanillekipferl or vanilla crescent biscuits

Step 3: Form the crescents

Once the dough has cooled, place it on a clean surface. Work the dough with your hands. Then form a roll of about 5 cm in diameter.

Then cut 1 cm sections. With each small section, form a small crescent.

Step 4: Bake

Place the croissants on a baking sheet lined with baking paper. Bake the croissants for 12 minutes at 175 C.

Once out of the oven, cover the still warm croissants with cinnamon icing sugar. Let cool on a plate before tasting.

Other Christmas cookie ideas

There are many recipes for Christmas cookies. Here are two other recipes that will go perfectly with the Vanillekipferl:

  • Coconut and Chocolate Macarons : With the left over egg whites of the Vanillekipferl, you can make Coconut and Chocolate Macarons
  • Christmas cookies : With the chocolate used for the Coconut and Chocolate Macarons, you can make simple Christmas cookies coated with chocolate.
Christmas cookies

If you liked this recipe, then you will surely like these other recipes too!

Do not hesitate to leave me a comment if you have questions!

Print Recipe

Vanillekipferl or vanilla crescent biscuits

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5 de 1 vote

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Prep Time 15 mins
Cook Time 12 mins
Resting time 45 mins
Course Dessert, Gâteau
Cuisine Allemande
Servings 30
Calories

Ingredients
  

For the dough

  • 200 g flour
  • 70 g sugar
  • 40 g ground almonds
  • 40 g ground hazelnuts
  • 150 g of soft butter
  • 2 egg yolks *
  • 1/2 vanilla bean or vanilla extract

For decoration

  • 40 g icing sugar
  • 1 teaspoon of cinnamon

Instructions
 

Step 1: The dough

  • Start by pouring the flour and sugar into a bowl. Add the ground almonds and hazelnuts.
  • Open the vanilla bean lengthwise and using the tip of a knife, scrap the vanilla bean caviar into the bowl. Mix everything well.
  • Add the egg yolks and butter. Mix everything using a robot. Then form a ball with the dough. Place the dough in the refrigirator for 45 min till 1 hour.

Step 2: The decoration

  • Meanwhile, sift the icing sugar and pour it into a bowl. Add the cinnamon and mix everything well.

Step 3: Form the crescents

  • Once the dough has cooled, place it on a clean surface. Work the dough with your hands. Then form a roll of about 5 cm in diameter.
  • Then cut 1 cm sections. With each small section, form a small crescent.

Step 4: Bake

  • Place the croissants on a baking sheet lined with baking paper. Bake the croissants for 12 minutes at 175 C.
  • Once out of the oven, cover the still warm croissants with cinnamon icing sugar. Let cool on a plate before tasting.
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