Austrian classic · easy
Vanillekipferl
Vanilla crescentsNo Austrian cookie tin is complete without them. The dough is short and crumbly on purpose; warm hands are the enemy, so work quickly and chill it whenever it softens.
about 60 crescents1 h 30 min incl. chillingKeeps 3 weeks in a tin340 °F (170 °C)Awaiting test bake
Photo after the test bake
You'll need
- 2¼ cups all-purpose flour — Austrian original: Weizenmehl glatt
- 15 tbsp (1⅞ sticks) cold unsalted butter
- 1 cup finely ground walnuts or almond flour
- ½ cup + 1 tbsp powdered sugar
- ¾ cup + 2 tbsp powdered sugar — for rolling
- seeds of ½ vanilla bean vanilla — or 1 tsp vanilla bean paste; replaces 2 packets Vanillezucker
How to bake it
- Mix flour, nuts and 70 g powdered sugar. Cut in the cold butter and knead quickly into a smooth dough.
- Wrap and chill for 30 minutes. Heat the oven to 340 °F (170 °C).
- Roll walnut-sized pieces into short ropes, taper the ends and bend them into little moons.
- Bake 10–12 minutes, until only the tips turn golden. Pale is right.
- Mix the remaining powdered sugar with the vanilla. Roll the crescents in it while still warm.
Oma's tip: If the ends crack, the dough got warm. Pop it back in the fridge for ten minutes — nobody will know.
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