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Vanillekipferl Biscuits

Enjoy a little Austrian Christmas atmosphere at home with this wonderfully light, crescent-shaped biscuit.
Vanillekipferl Christmas biscuit © Österreich Werbung / allOver/PBAVanillekipferl Christmas biscuit © Österreich Werbung / allOver/PBA


  • 280 grams flour (cake or all-purpose)
  • 210 grams butter
  • 100 grams ground walnuts
  • 70 grams powdered sugar
  • 1 egg yolk
  • Powdered sugar and vanilla sugar for dusting*


  • Knead the ingredients with your hands until it comes together and shape into a smooth ball.

  • Divide the dough into two parts, cover one part in cling film and place in the fridge.

  • Form the other part into a long roll (approx. 1 cm thickness) and cut into 3 cm long pieces. Shape the pieces into crescents and place them on a baking tray lined with baking paper.

  • Bake in a preheated oven at 180 degrees °C (356 °F) until very light gold in colour (no more than 7-10 minutes).

  • Slide the baking paper with the biscuits off the tray and dust with the powdered sugar and vanilla sugar mixture using a sieve.

  • Repeat with the remaining dough.

Take a look at our top 10 tips for perfect Vanillekipferl below.

*If you can't find packets of vanilla sugar, you can make your own quick vanilla sugar by mixing 200 grams of sugar with the seeds of 1 vanilla bean (1 package of vanilla sugar is roughly 1½ tsp).

10 tips for baking perfect Vanillekipferl

  • 1. Temperature is everything: First cut the cold butter into the flour until it resembles coarse crumbs. Only then add the remaining ingredients.

  • 2. Butter is better: Don’t use margarine or spread, only butter.

  • 3. If possible, use freshly ground walnuts, hazelnuts or almonds.

  • 4. Store any remaining nuts in the deep freeze to prevent from going rancid.

  • 5. If the dough crumbles add a few drops of milk to make it smooth.

  • 6. Form a roll from the dough and cut it into equally sized pieces. Roll the dough on a smooth base with your palms using light and even pressure. Moulds are not necessary.

  • 7. Only work with as much dough at a time as needed for one baking tray. Wrap the rest in cling film and place in the fridge.

  • 8. Don’t bake them for too long; no more than 7-10 minutes. Dark crescents break easily.

  • 9. Don’t toss the biscuits in the sugar mixture, as they can break easily. Instead, leave them on the baking paper and dust the sugar using a sieve. Afterwards slide biscuits onto a plate.
  • 10. Store in a closed biscuit tin – the longer the more crumbly. Vanillekipferl keep for around one month.

Guten Appetit!

  • Vanillekipferl Christmas biscuit © Österreich Werbung / allOver/PBA Vanillekipferl Christmas biscuit © Österreich Werbung / allOver/PBA

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