Traditional Vanillekipferl recipe (Austrian Vanilla Crescent Cookies)
Learn how to make traditional vanillekipferl recipe - Austrian Vanilla Crescent Cookies 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!
Servings: 40 cookies
Calories: 74kcal
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
Cooking Time and Temperature
Bake the Vanillekipferl at 325°F / 160°C for 13–15 minutes, until the cookies look pale, puffed, and dry.Taste & Texture
These cookies are soft, buttery, delicate, and lightly sweet with a fragrant vanilla and walnut flavor.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 2 weeks.
- Freezer: Freeze in freezer bags for up to 3 months.
- Reheat: No reheating needed. Thaw frozen cookies on the kitchen counter before serving.
Serving Recommendations
- With coffee: Serve these delicate cookies with a cup of coffee for a simple afternoon treat.
- With tea: A cup of tea lets the buttery vanilla and walnut flavors stand out.
Recipe Variations and Substitutions
- Vanilla powder: Ground vanilla powder can be used instead of real vanilla beans.
- Almonds: While this version uses walnuts, almond-based crescent cookies are another variation, though they can be drier and crumblier.
- Overnight chilling: The dough can be chilled overnight instead of baking it after the minimum 1-hour chilling time.
Proper Storage Tips
- Store the cookies in an airtight container.
- Keep them at room temperature for up to 2 weeks.
- Freeze in freezer bags for up to 3 months if storing longer.
Pro Tips
- Keep one dough log in the refrigerator while you work with the other.
- Work quickly when shaping the crescents so the dough doesn't become too soft and sticky.
- Use as little flour as possible while shaping to keep the cookies soft and delicate.
- Leave about 1.5 inches (4cm) between cookies because they spread slightly during baking.
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