Vanille Kipferl aka Vanilla Crescent


250g all purpose flour

1Tsp backing powder

125g sugar

1 pack vanilla sugar (approx. 50g)

3 egg yokes

200g soft unsalted butter

125g almond meal

50g sieved powdered sugar

1 pack vanilla sugar (approx. 50g)



  1. Mix flour with baking powder and sieve into a bowl of a food processor. Add sugar, vanilla sugar, egg yolk, butter and almond meal.
  2. Start mixing a low speed to incorporate ingredients slowly increasing speed to create a dough.
  3. Turn out into your work surface and briefly knead the dough. Wrap in cling wrap and place in the fridge to chill for 30 minutes.
  4. In the meantime heat oven to 180°C and prepare your baking trays with a layer of baking paper.
  5. Roll the dough into rolls the thickness of your thumb. Cut into 2 cm pieces. These in turn roll out to approx. 5 cm in length. Make the ends a little thinner and shape into crescents. Place onto prepared trays.
  6. Bake in the oven for approx. 8-10 minutes
  7. Mix powdered sugar and vanilla sugar. Sprinkle the warm crescents with the sugar or toss in the sugar once they have cooled slightly. Store in an airtight container. Eat within a week – trust me they will not last that long.