Name: Vanillekipferl (Vanilla Crescent Cookies)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 50
Ingredients: 200 g of All Purpose Flour; 2 Egg Yolks; 175 g of Butter; 100 g of Almond Flour; 1 teaspoon of Vanilla Extract; 80 g of White Sugar; Powdered Sugar

Vanillekipferl, known in Italy as cornetti alla vaniglia (vanilla crescents), are cookies of German and Austrian origin with an unmistakable vanilla flavor. These German Christmas cookies are also popular in Austria and in South Tyrol, and although they are typical of Christmas and Advent, they are so good that you can find them in pastry shops all winter long.

The vanilla crescent (not to be confused with the croissant, which has nothing to do with it) is a burst of sweetness and aroma and that is exactly why making them takes love, patience and the right ingredients. The dough is made mainly of flour, butter, sugar and, of course, vanilla, while for the decoration you will need plenty of powdered sugar.

Legend has it that Vanillekipferl were first created in Austria to celebrate a victory over the Ottoman forces: their crescent shape is said to represent the crescents on the Ottoman flag. Legends aside, what is certain is that these little crescents quickly became a much-loved treat, and not only during the holidays.

The trick not to miss? If you want Vanillekipferl that are soft inside and slightly crisp outside, it is essential not to overbake them. Also, roll them in vanilla powdered sugar while they are still warm for a perfect coating.

These German cookies are perfect for cold winter afternoons with a nice cup of tea or hot chocolate. And if the Christmas season is one more excuse for you too to make new treats, we suggest trying the Tyrolean Jam Cookies, Linzer Cookies and Original German Stollen.

Method

To make the Vanillekipferl, start by beating the sugar with the butter, cut into small pieces, in a stand mixer (or a food processor or hand mixer).

Add the egg yolks one at a time and mix until everything is well combined.

Then add the almond flour, the sifted 00 flour and the teaspoon of vanilla extract (you can also use the seeds of a vanilla bean) and work until you have a smooth, workable dough. Shape the dough into two logs, wrap them in plastic wrap and refrigerate them to rest for at least 2 hours.

Once the resting time is up, take one of the two logs out of the fridge and cut it into pieces of equal size. Roll each piece into a small cylinder, then cut the cylinders again into pieces of the same length. Be careful, because the dough is extremely crumbly and may fall apart if you handle it too much.

Work each piece with your hands into a small ball, then place it in the palm of your hand, slightly cupped; with your other hand, roll the ball back and forth to get a little roll that is thicker in the center and thinner at the ends. Place the roll on the parchment paper, bending it into a crescent and lightly pinching the ends. Continue until you have used up all the dough.

Bake in a conventional oven preheated to 170 °C (340 °F), or 160 °C (325 °F) in a convection oven, for about ten minutes (careful: they should stay pale and not brown). When they are done, take them out of the oven and let them cool. When your cookies are warm, roll them in the vanilla powdered sugar, pressing gently so it sticks (be careful, because these cookies are very delicate).