Vanillekipferl Recipe - Traditional Austrian Almond Crescents

Vanillekipferl are traditional Austrian Christmas cookies made with ground almonds, butter, powdered sugar, and vanilla. These delicate crescent-shaped cookies are dusted with even more powdered sugar and have a melt-in-your-mouth texture. This recipe is simple and perfect for beginners, and the cookies make a delightful addition to any holiday cookie tray. Enjoy the taste of Austria with these delicious Vanillekipferl!

Ingredients

• 1 cup (113g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar + extra for dusting
• 1 cup (120g) ground almonds
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour

Directions

1. In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar until light and fluffy.
2. Add the ground almonds and vanilla extract to the butter mixture, and mix until well combined.
3. Gradually add the all-purpose flour to the mixture, stirring until a soft dough forms.
4. Divide the dough into two equal portions and shape each portion into a ball.
5. Wrap the dough balls in plastic wrap and refrigerate for 30 minutes to 1 hour, until firm.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Take one dough ball out of the refrigerator and divide it into smaller portions. Roll each portion into a rope shape, about 1/2 inch thick.
8. Cut the ropes into small pieces, about 1 inch long.
9. Shape each piece into a crescent by bending the rope and tapering the ends.
10. Place the crescents on the prepared baking sheet, spacing them slightly apart.
11. Bake the Vanillekipferl for 10-12 minutes, or until golden brown at the edges.
12. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
13. Repeat steps 7-12 with the remaining dough.
14. Once the cookies are completely cooled, dust them generously with powdered sugar.
15. Store the Vanillekipferl in an airtight container at room temperature for up to two weeks.

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