• 04.12.2017

Vanilla Crescent Cookies (Vanillekipferl)


  • 300g wheat flour type 480
  • 200g butter
  • 100g powdered sugar
  • 100g almond meal
  • 2 egg yolks
  •        1 pack of vanilla sugar (c. 8g)
  •        the pulp from one vanilla pod (can replace with vanilla extract)
  •           A pinch of salt


  • Mix room temperature butter with the egg yolks, powdered sugar, vanilla sugar, vanilla pulp and salt until smooth. 
  • Then briefly knead in the wheat flour and almond meal. Cover the dough with plastic wrap and let it sit in a cool place for one hour. 
  • To make the cookies, form the dough into multiple long strands and then divide into small pieces of equal size.
  • Shape the pieces into a crescent form and lay them on a baking tray that has been lined with parchment paper. 
  • Bake the vanilla crescents at 170°C.
  • After baking, let them cool a little before coating in a mixture of powdered and vanilla sugar.