German Almond Crescent Cookies - Vanillekipferl
German Almond Crescent Cookies, or Vanillekipferl, are one of the most beloved holiday treats in! Their delicate, buttery texture and sweet almond-vanilla flavor make them a must-have on every cookie platter. Learn how to make these classic cookies at home with this simple recipe. ✨
Servings : Cookies
Calories : 78kcal
Ingredients
Cookies
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) almond flour
- ½ cup (60 g) powdered sugar
- 1 tablespoon vanilla sugar, see notes
- ¼ teaspoon salt
- 1 ½ stick (170 g) cold butter, in cubes
- 1 egg, beaten
Sugar Coating
- ¼ cup (30 g) powdered sugar
- ½ tablespoon vanilla sugar, see notes
Instructions
- In a large bowl, combine flour, almond flour, powdered sugar, vanilla sugar, and a salt. Add the cubed cold butter and the beaten egg. Using your hands, gently rub the mixture together until it forms a crumbly texture (feel free to use a hand mixer).
- Bring the dough together into a ball, divide it into two rolls, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour. → The dough is much easier to shape when cold.
- Preheat the oven to 355°F (180°C).
- Take one roll out of the fridge. Divide it in half and roll it into a log about 1 inch in diameter. Slice into ½-inch pieces, then roll each piece into a finger-thick rope (about 3 inches long), then bend into a crescent shape.
- Transfer crescents to a parchment paper lined baking sheet and bake in the preheated oven for 10 minutes or until the edges just start to turn golden.
- While the first batch is baking, shape the remaining dough into crescents.
- Remove the cookies from the oven and let them cool for 2–3 minutes. In a small bow, mix powdered sugar and vanilla sugar. While the cookies are still warm (but not hot), gently roll them in the sugar mixture. Let them cool completely on a wire rack.
Notes
- Vanilla sugar is a very common Swiss/German baking product. If you don’t have vanilla sugar, you can make your own by mixing 2 tablespoon caster sugar with the scraped-out seeds of one vanilla bean.
- Sugar Coating: The Vanillekipferl should be coated in the sugar mixture while they’re still warm so the sugar adheres better. However, be careful—not too hot, or they’ll break easily. It’s best to wait 2–3 minutes until they’re just cool enough to handle without burning your fingers. Alternatively, you can place the cookies on a wire rack and sift the sugar mixture over them. (Pro tip: Lay a sheet of parchment paper underneath to make cleanup quick and easy! 😉)
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Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 9mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 112IU | Calcium: 8mg | Iron: 0.4mg
