Vanilla Crescents aka Vanillekipferl are very buttery and come close to shortbread (but with a unique flavour of almonds and vanilla!). They NEED need to be on your baking list this year. Seriously!
About this Recipe
Let’s talk more about Christmas biscuits, shall we?! One of my all-time favourite things to do this time of the year is to bake, and Vanilla Crescents aka Vanillekipferl always make the top of my list (the other ones are Cinnamon Stars aka Zimtsterne!). These delicate biscuits are very buttery and come close to shortbread (but with a unique flavour of almonds and vanilla!). They are (kind of) easy to make and really delicious (believe me, they melt in your mouth!). Sounds good? Then continue reading!
Ingredients for Vanilla Crescent aka Vanillekipferl
You will need 7 simple ingredients to make these Vanilla Crescents aka Vanillekipferl: egg yolks, butter, vanilla bean paste, flour, ground almonds, icing sugar, and salt. Pretty basic, huh (but oh-so-delicious!)?!
How to make Vanilla Crescents aka Vanillekipferl
Ground almonds and butter give Vanilla Crescents a crumbly melt-in-your-mouth texture but they can be a bit tricky to work with. It’s important to make sure to use the correct ingredients and follow the recipe closely:
- You will need to refrigerate the dough and let it rest for at least an hour (it should be firm and cold!). The dough will crumble as you first start to work with it but after a while it will get just soft enough to shape the biscuits.
- Preheat your oven (150 C/ 302 F). Bake biscuits for about 10 minutes until the edges turn slightly (!) golden. Get them out! Now! Do NOT overbake (unless you prefer them to be dry and crumbly!).
- Let the biscuits cool on a baking sheet for about 5 minutes before coating them with vanilla sugar. This way, they are less likely to break later on.
How to serve Vanilla Crescents aka Vanillekipferl
Serve your homemade Vanilla Crescents with Skinny Gingerbread Latte (D-E-L-I-C-I-O-U-S!) or Mulled Wine aka Glühwein (I promise, I won’t judge!). I know everyone likes to do cookie trays but Vanilla Crescents NEED to be on your baking list this year. Whenever I make these, they are usually gone within a day (yes, a day!) BUT they taste even better after a few days (for those who can resist long enough!). Stored in an airtight container, these biscuits will keep for about four weeks. Enjoy!
More Cooking Inspiration
If you love my Vanilla Crescents aka Vanillekipferl, you might also like my Cinnamon Stars aka Zimtsterne.
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Vanilla Crescents aka Vanillekipferl
- 2 egg yolks
- 0.7 cup butter *
- 1 tbsp vanilla bean paste **
- 2 cups all-purpose flour sieved
- 1.3 cups blanched ground almonds
- 0.7 cup icing sugar sieved
- pinch of salt
- 5 tbsp vanilla sugar ***
- 5 tbsp icing sugar
- Using a hand mixer, thoroughly combine the wet ingredients (egg yolks, butter, vanilla bean paste).
- In a large bowl, combine all the dry ingredients (flour, ground almonds, icing sugar, salt).
- Make a well in the dry ingredients, then gently pour wet ingredients into the centre.
- Quickly knead mixture into a firm dough (in the beginning, the dough will be fairly dry and flaky - that's ok!). Divide the dough into quarters. Roll each into a log (about 5 cm thick).
- Wrap each log with plastic wrap. Place the dough in the fridge and chill for at least an hour.
- Preheat the oven to 150 C (302 F) and line a baking sheet with parchment paper.
- Cut each log into slices of about 0.5 cm (about 13 per log) and shape them into little crescents.
- Transfer Vanilla Crescents onto the prepared baking sheet and bake on the lower rack for about 10 minutes OR until the edges begin to turn slightly (!) golden (you will need to watch them carefully!).
- Remove the biscuits from the oven and let cool for about 3 minutes (so they won't break!).
- Meanwhile, in a small bowl, combine the vanilla sugar and icing sugar. While still warm, gently toss the biscuits in the sugar mix.
- Let Vanilla Crescents cool completely and store in an airtight container for up to four weeks.