Vanillekipferl

why you will love this recipe

• they taste amazing!
• no egg.
• easy to make.
• vegetarian and can easily be made vegan.

what are Vanillekipferl?

Vanillekipferl are Austrian and German crescent-shaped cookies. These delightful treats are made from a simple dough consisting of flour, butter, sugar, and ground or chopped nuts.

With Austrian origins, it is claimed that they were created in the shape of the Turkish crescent moon symbolizing the celebration of the victory over the Turkish in 1683.

I will agree with you that there are loads of Vanillekipferl recipes out there. The majority of these, including the ones I have made over the years, use almond flour.

I am changing things up this year and making them with hazelnuts, instead. And as a by the way, I have a keto Vanillekipferl recipe, for all my readers on a gluten-free or low-carb diet!

ingredients

To make Vanillekipferl, you will need all-purpose flour, sugar, butter, vanilla seeds extracted from 1-2 vanilla pods, and ground hazelnuts.

You will also require some powdered and vanilla sugar (Vanillezucker) for the dusting. A common ingredient in German and Austrian baking, you can buy or make your own vanilla sugar.

how to make them

Extract the seeds from the vanilla pods. Use a kitchen mixer or your hands to mix the butter, sugar, and the seeds extracted from a vanilla bean. Add all-purpose flour and ground hazelnuts then combine until you obtain a smooth dough.

Work quickly and do not overprocess as this only results in a dough that breaks easily.

If using your hands, ensure that they are cold. You don’t want the ingredients getting warmed up from the temperature of your hands.

Wrap using plastic wrap. The dough then needs to chill in the fridge for at least one hour.

it's all about the temperature

Preheat your oven to 175°C. Once the dough has chilled, cut out small amounts (about ⅛ of the dough).

The remaining dough stays in the fridge. This helps keep the dough chilled and prevents the cookies from breaking apart after baking.

Roll the dough into a roll, about ½ inch (or 1cm) thick. Next, cut out small pieces of dough, each about an inch (approximately 2 cm) thick.

Form the cut-out pieces to a cylinder, then shape into crescents (pinch the ends so they are tapered).

Place the cookies on a lined baking tray and bake for 10-12 minutes. Here, it's key not to overcrowd the baking tray, as the cookies are going to spread out during baking. Bake in batches if necessary.

They should be slightly soft when getting them out of the oven. The baking tray is still hot and the cookies will continue to cook and harden with the heat on the tray.

While the cookies are baking, prepare the coating. Combine sugar, powdered sugar, and Vanillezucker in a small bowl.

After the cookies are finished baking, sift the dusting over them. Do this while the cookies are still warm.

Through my tests, I've found this method more effective for getting the coating to adhere than the conventional method of rolling the cookies in the powdered sugar.

I'd love to hear your preference – do you sprinkle or roll? Let me know in the comments section!

Allow the cookies to cool completely before transferring them to an airtight cookie jar or box.

let’s talk about the nuts

If you can’t find ground hazelnuts, you can easily make your own using whole hazelnuts.

Start by roasting whole hazelnuts with the skin on, at 350°F (or 180°C) for about 10 minutes, or until the skin starts to burst. Let the nuts cool, then grind them finely using a food processor. If preferred, rub off the skins using a kitchen towel before grinding.

And while this recipe uses ground hazelnuts, you can substitute with conventional almond flour or even ground peanuts. Store-bought ground nuts are easier to find but making your own is certainly worth it. The nutty aroma and texture you get this way is unrivaled.

my two cents

• Use high-quality butter. It’s amazing the difference it makes.
• You might ask about using vanilla extract. To this, I say: remember, these cookies are called Vanillekipferl for a reason. Freshly scraped vanilla is key - its aroma is unbeatable! I usually embrace flexibility in recipes, but here, I strongly recommend real vanilla. As my German sister-in-law advised years ago, it's worth the investment, even if it means foregoing a cup of coffee.
• The dough might feel crumbly at first, but don't let this bother you. Keep working on it and the ingredients will soon come together.
• Note that while some recipes add an egg as a binder, most traditional recipes, including this one, do not.
• To make this recipe vegan, simply use vegan butter or margarine.