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Baked vanillekipferl dusted with powdered sugar on a wooden table
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5 from 4 votes

Austrian Vanillekipferl (Vanilla Crescent Cookies)

Learn how to make authentic Austrian vanilla crescent cookies (Vanillekipferl) as I was taught by my Austrian family. It's a simple recipe and you only need a few ingredients to make it. Because they literally melt in your mouth and taste buttery and delicious, they always disappear quickly!
Prep Time30 minutes
Cook Time26 minutes
Chill1 hour
Total Time1 hour 56 minutes
Course: Dessert
Cuisine: Austrian
Servings: 40 cookies
Calories: 74kcal
Author: Sabine

Ingredients

  • 2 large egg yolks
  • ½ cup ground walnuts
  • ¼ cup granulated white sugar
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup unsalted butter, cold
  • 3 vanilla beans
  • ½ cup powdered sugar, sifted

Instructions

  • Combine the egg yolks, ground walnuts, sugar, flour, butter and 2 vanilla beans* in a large bowl and mix using an electric mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Then knead by hand a few times.
  • Divide the dough in half and form into two 1 inch (2.5 cm) thick logs. Wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight.
  • Preheat the oven to 325°F / 160°C and line two baking sheets with parchment paper. Set aside.
  • Remove one dough log from the fridge and slice it into 20 equal pieces. On a lightly-floured surface, roll the dough pieces quickly with your fingers into small logs (about ½-inch (1.3cm) in diameter) with a thicker center and thinner endings. Then shape into crescents. Place on one of the prepared baking sheets and bake for 13-15 minutes until the cookies look pale, puffed, and dry. While the first batch is baking, prepare the second dough. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  • Mix together the sifted powdered sugar and the beans from 1 vanilla pod* in a small bowl. Sift the vanilla sugar over the vanilla crescents on both sides. Store leftovers in an airtight container at room temperature for up to 2 weeks.

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 31mg | Potassium: 14mg | Sugar: 2g | Vitamin A: 120IU | Calcium: 4mg | Iron: 0.3mg