The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.

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  • Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.

  • Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.

  • Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.

  • While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

Cook's Note:

To Make Your Own Vanilla Sugar: Place 1 1/2 to 2 cups of sugar and place in pint jar. Put a clean vanilla bean in the jar, cover, and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the vanilla sugar, replace what you remove with fresh sugar.

Nutrition Facts

109 calories; protein 2.4g 5% DV; carbohydrates 12.2g 4% DV; fat 5.9g 9% DV; cholesterol 13.3mg 4% DV; sodium 3mg. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2011
A helpful hint: 7/8 c. butter is 14 TB. (or 1/2 c. 6 TB). I didn't have almonds on hand but put in about 1 tsp imitation almond extract and it was delicious. If your mixture looks more like crumble than dough after combining everything that's ok! When you go to squeeze and shape the kipferls the crumbs do turn into dough. Very delicious. I can't wait to share these with my mother-in-law who loves kipferls! Thanks! Read More
(44)

Most helpful critical review

Rating: 3 stars
10/27/2014
I wanted to warn anyone using this recipe for the first time - the amount of butter given 7 tablespoons is NOT CORRECT! I made it as stated and the dough was unbelievably crumbly even more so than a pie crust let alone a cookie. I went ahead and baked one batch but the longer I thought about it the more I felt something was wrong. So I searched and found several other versions of vanilleklipfer - all of which had at least twice as much butter. I mixed an extra 4 tbs into the remaining dough I had left and those cookies turned out perfectly. The first batch made as written was dry. If you double the butter these are delicious cookies but please do not make as written! Read More
(25)
22 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/24/2011
A helpful hint: 7/8 c. butter is 14 TB. (or 1/2 c. 6 TB). I didn't have almonds on hand but put in about 1 tsp imitation almond extract and it was delicious. If your mixture looks more like crumble than dough after combining everything that's ok! When you go to squeeze and shape the kipferls the crumbs do turn into dough. Very delicious. I can't wait to share these with my mother-in-law who loves kipferls! Thanks! Read More
(44)
Rating: 3 stars
10/27/2014
I wanted to warn anyone using this recipe for the first time - the amount of butter given 7 tablespoons is NOT CORRECT! I made it as stated and the dough was unbelievably crumbly even more so than a pie crust let alone a cookie. I went ahead and baked one batch but the longer I thought about it the more I felt something was wrong. So I searched and found several other versions of vanilleklipfer - all of which had at least twice as much butter. I mixed an extra 4 tbs into the remaining dough I had left and those cookies turned out perfectly. The first batch made as written was dry. If you double the butter these are delicious cookies but please do not make as written! Read More
(25)
Rating: 5 stars
12/30/2010
I first tried making these before christmas, and I tried skipping the step to put them in the freezer. Bad idea. They were burnt on the bottom and not cooked in the middle. So I tried again to make them, after christmas, and did all steps and they turned out wonderful!! I cant wait to make them next christmas and have people try them. My husband is from Germany and said that they were great. If you dont have vanilla sugar, and dont have the time to make it, I found a website that says you can make it by mixing 1 tsp of vanilla extract with 2 cups of sugar, mix it up and try to let it spread out in a large peice of tupperware, or a baking dish. After about an hour or so it will be hard, and you can just break it apart with a fork. Thanks for the recipe! Read More
(23)
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Rating: 5 stars
02/07/2011
I started with an original Vanille Kipferl recipe from my husband's grandmother in Germany. Since the measurements were all metric I looked for a US version recipe and tried this one trying to incorporate it with the original recipe. What a success! For the ground almonds I bought the bag of Almond Flour at Trader Joe's. It was perfect! In Germany you can buy little bags of "Vanille Zucker" (vanilla sugar) but since I didn't have any in my pantry I used Vanilla extract instead and couldn't notice a difference. If any I prefer the extract since it leaves a little vanilla aftertaste more than the vanilla sugar in my opinion. This one's a keeper! Read More
(16)
Rating: 4 stars
06/22/2005
These are good simple cookies. I think about a teaspoon of almond extract added to the batter would be helpful. Read More
(12)
Rating: 5 stars
12/18/2008
Awesome... my husband is German and he says these taste just like they do in Germany! Plus all our American friends loved them to. Watch out they can be addictive!:o) Read More
(9)
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Rating: 5 stars
06/14/2010
These were wonderful. My husband was born and raised in Austria and his eyes lit up when I made these. He could not stop eating them. It is true that they taste even better if you can hold off a couple days from eating them. They become very tender with a firm chew and deep flavor! Read More
(8)
Rating: 5 stars
11/28/2008
Brilliant recipe - thanks so much! Made them for the first time this week and everyone loved them! I am not much of a baker but these were so easy and yum! Will have to make another batch soon - these ones wont last till Christmas:o) Read More
(7)
Rating: 5 stars
08/29/2002
Thhese are my fave Xmas cookies!!! They're so delicious and light. wow! Read More
(5)