Advent Calendar – Day 1: Vanillekipferl Cookies

Yields: 1 Serving Difficulty: Easy Prep Time: 40 Mins Cook Time: 20 Mins Total Time: 1 Hr

It wouldn’t be advent without some freshly baked Christmas cookies. Vanillekipferl are a German-Austrian favourite but their crescent moon shapes can be found throughout continental Europe.

Every family has its own handed-down recipe for these yummy cookies and this is my grandma’s recipe. Once you’ve mastered the dough, you can experiment with adding spices to your liking.

As a kid, these were always the most Christmassy cookies to me, because their vanilla sugar coating made them look like they were covered in fresh snow.

Ingredients

0/7 Ingredients
Adjust Servings

Instructions

0/6 Instructions
  • Mix the flour, butter, almonds, sugar and two sachets of vanilla sugar to a dough and knead it thoroughly. Once kneaded, wrap it tightly in cling-foil and store it in the fridge for 30 minutes.
  • While the dough is in the fridge, take a large bowl and sieve the icing sugar and the other two sachets of vanilla sugar into it. If you use a bowl with a lid, you can use the leftover sugar mix for the next batch of Vanillekipferl.
  • Form the dough into 4 cm thick rolls. Slice it into 1 - 2 cm thick discs. Shape these discs into crescent moons (the traditional Kipferl shape) and place them on a parchment-lined baking tray. Make sure to leave some space between the Kipferl.
  • Preheat the oven to 175°C / 345°F (convection oven/fan). Bake for about 20 minutes until the Kipferl start to turn golden.
  • Let the Kipferl cool for about 3 minutes, then place them in the bowl with the sugar mix and toss them so they're covered on all sides. This is the tricky part. If they are still to warm, they can break easily; if they're too cold, the sugar mix will not stick to them. Bake one tray at a time, so the Kipferl don't cool down too much before coating them with the sugar mix.
  • Tipps & Alternatives
  • Alternative versions of the recipe add spices like cinnamon to the dough and sugar or dip the ends of the Kipferl in melted chocolate. Instead of almonds, you can also use hazelnuts or walnuts Vanillekipferl can be stored in a cookie tin for about six weeks.

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