Vanilla crescent on a plate, next to a tray with even more vanilla crescents

Vanillekipferl Cookies with Bourbon Vanilla

90120 Min

An Austrian classic — wonderfully crumbly Vanillekipferl cookies. This recipe from Landtmann's Fine Patisserie is enhanced with our genuine Bourbon vanilla for an even more irresistible flavor!

Ingredients 8 Portions


  1. 1

    First, knead the almonds, hazelnuts, flour, powdered sugar, Vanilla Sugar, salt, room-temperature butter and both egg yolks into a smooth dough.

  2. 2

    Shape the dough into a roll and leave to rest in the refrigerator for 1 hour.

  3. 3

    Then cut the dough roll into even slices 1–2 cm thick and shape into Kipferl (crescent shapes).

  4. 4

    Lay out on a baking sheet lined with baking parchment and bake in an oven at 180 °C fan for ten minutes until golden brown.

  5. 5

    Meanwhile, mix together the powdered sugar, vanilla sugar and pulp from the vanilla pods to make the decorative sugar.

  6. 6

    Immediately after baking, when the cookies are still warm, sprinkle with the decorative sugar.

  7. 7

    1 kg of dough makes around 80 cookies.

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