📝 About This Recipe
Vanillekipferl are the quintessential crown jewel of German Christmas baking, originating from the alpine regions where they have been cherished for centuries. These delicate, crescent-shaped shortbread cookies are prized for their crumbly, melt-in-your-mouth texture and the intoxicating aroma of real bourbon vanilla. Infused with finely ground nuts and dusted in a snowy coating of vanilla sugar, they capture the very essence of a cozy European winter in every buttery bite.
🥗 Ingredients
The Pastry Dough
- 250 grams All-purpose flour (sifted)
- 210 grams Unsalted butter (cold and cubed)
- 100 grams Ground almonds (blanched and very finely ground)
- 80 grams Confectioners' sugar (sifted)
- 2 pieces Egg yolks (from large eggs)
- 1 piece Vanilla bean (seeds scraped out)
- 1 pinch Salt (to balance the sweetness)
- 1/2 teaspoon Lemon zest (finely grated)
The Vanilla Sugar Coating
- 100 grams Confectioners' sugar (for dusting)
- 3 packets Vanilla sugar (approximately 24g, or homemade vanilla sugar)
- 1/4 teaspoon Bourbon vanilla powder (optional, for extra intensity)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean work surface, pile the sifted flour and make a well in the center. Add the sifted confectioners' sugar, salt, lemon zest, vanilla bean seeds, and ground almonds to the flour.
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2
Distribute the cold, cubed butter pieces around the edges of the flour mixture. Place the two egg yolks into the center well.
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3
Using a pastry cutter or two knives, chop the ingredients together until they resemble coarse crumbs. Quickly knead by hand until a smooth, homogenous dough forms. Do not overwork the dough; the heat from your hands should just barely melt the butter.
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4
Shape the dough into a flat disc or two thick logs, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours (or overnight) to allow the gluten to relax and the butter to firm up.
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5
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
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6
Take a portion of the chilled dough and roll it into a long rope about 1.5 cm (1/2 inch) in diameter. Cut the rope into small pieces about 4-5 cm (2 inches) long.
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7
Taper the ends of each piece slightly and bend them into a gentle crescent or 'U' shape. Ensure the middle is thicker than the ends to prevent breaking.
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8
Place the crescents on the prepared baking sheets, leaving about 2 cm of space between them as they will expand only slightly.
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9
Bake for 12-15 minutes on the middle rack. The cookies should remain pale and only show a very light golden tint on the tips. Do not let them brown significantly.
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10
While the cookies are baking, whisk together the coating ingredients (confectioners' sugar and vanilla sugar) in a shallow bowl.
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11
This is the most critical step: Let the cookies cool for exactly 2-3 minutes after removing them from the oven. They must be warm enough for the sugar to stick, but not so hot that they crumble when touched.
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12
Carefully dredge each warm crescent in the vanilla sugar mixture until fully coated, then place them on a wire rack to cool completely.
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13
Once completely cold, you can give them a second light dusting of the sugar mixture for a perfect snowy finish.
💡 Chef's Tips
Use high-quality European-style butter with a high fat content for the best melt-in-your-mouth texture. If the dough becomes too warm while shaping, put it back in the fridge for 15 minutes; cold dough is essential for the shape. Do not use a hand mixer for the final kneading; the friction can make the dough 'greasy' and the cookies tough. Wait for the 'sweet spot' of warmth before sugaring—if they are too cold, the sugar falls off; if too hot, they shatter instantly. Store in a tin box for at least 1 week before eating; the flavor matures and the texture becomes even more delicate over time.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or traditional German Glühwein (mulled wine). Arrange them on a 'Bunter Teller' (colorful plate) with Lebkuchen and Zimtsterne for a festive display. Pair with a small glass of ice-cold dessert wine or an almond-flavored liqueur like Amaretto. Offer them as a light afternoon treat with a dollop of unsweetened whipped cream on the side.