Vanille Kipferl I

Vanille Kipferl I

16
Christiane 0

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie."

Ingredients 40 m {{adjustedServings}} servings 207 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper.
  2. Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then quickly knead into a dough.
  3. Shape dough into logs and cut off 1/2-inch pieces. Shape each piece into a crescent and place on prepared baking sheet.
  4. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.
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Footnotes

  • Cook's Note:
  • To make the Vanilla Sugar stick to the cookie better, I mix it with confectioners' sugar.
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Reviews 16

  1. 19 Ratings

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DIZ&#9829;
6/2/2009

I have finally found the perfect almond crescent recipe! My grandmother used to make these and up until now, I could never find a recipe that tasted like hers. Let's just say that if you like the butter cookies that you buy in the tins, you will absolutely LOVE these! I did make one slight adjustment. I didn't have any vanilla beans for the sugar so just used powdered sugar. Then, I added 1/4tsp vanilla and 1/4tsp almond extract to the cookie dough.

Joe
11/11/2005

Bake at 375 degrees and they come out perfectly. Mixing the vanilla sugar with regular sugar does make it stick better. Great cookie that melts in your mouth.

LINDA MCLEAN
12/15/2007

This is the same basic recipe that my Oma made all her life except that she used walnuts. I've been making these for many years and just let my Kitchen Aid do the work. The eight to ten minute baking time is off tho. At 325 the cookies should bake for fifteen to twenty minutes. Because they're such a delicate cookie, I let them cool completely before I start to dip them into the sugar. I use regular granulated sugar as powdered tends to yellow and disappear into the cookie. Thanks Christiane for passing on this wonderful recipe.