Vanillekipferl (Vanilla crescent)

Another Christmas Cookie Plätzchen recipe which I bake every year is Vanilla Kipferl. They are very soft melt into the mouth and are my family’s favorite (both in France and in India). They are pretty easy and inexpensive to bake provided one follow a few simple tricks which I wrote in Italic in the recipe below.

Ingredients for the dough:

  • 250g of flour
  • 210 g softened butter
  • 100 g ground almonds
  • 80 g of sugar

Ingredients for the icing:

  • 100 g confectioner sugar
  • 2 pck of vanilla sugar


Mix all the ingredients for the dough together and knead it into a dough.

Set aside and refrigerate the dough for 30 minutes. (this is important to ensure that the butter hardened a little before shaping the dough in crescent)

Once your dough has cooled off, shape it in long ribbon of 1 cm  or 1/3” of diameter and then cut it in section of 4 cm or 1.5” each. Shape each section into a crescent by bending the ends.

Place your kipferlle / crescent on a sheet of parchment paper. Make sure you leave enough space between them as they tend to increase while baking.

Cool the tray in the refrigerator for 30 minutes. (This step is essential to avoid that the butter melt too quickly while baking thus breaking the nice shape. Do not forget to do this otherwise you will just have crumbs to serve)

Cook in a oven at 175 ° C  or 347° F for about 20 minutes. When the Kipferlle begin to gild, they are ready. Let them cool down for about 10 minutes before trying to remove them form the tray. (this will avoid breaking them while the butter inside is still soft)

Meanwhile, mix the confectioner sugar in a large bowl together with the two sachets of vanilla sugar. Then sift the mixture on your warm Kipferlle-vanilla sugar (I usually use a tea ball to make less mess).

Kipferl are kept for about 6 weeks in a tin can.

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