Vanillekipferl (almond crescent cookies)
10 minutes plus, refrigeration and cooling time
Preparation time
12 minutes
Cooking time
Makes approximately 40


200 g (1 ⅓ cup) plain flour

80 g (⅔ cup) ground almonds

75 g (½ cup) icing sugar, sifted, plus extra for dusting

Pinch salt flakes

125 g butter, softened

1 tsp vanilla extract

1 egg yolk




  1. Combine the flour, almonds, sugar and salt in a bowl. Add the butter and vanilla; gently rub the butter into the flour mixture. The result should look like breadcrumbs.
  2. Add the egg yolk and bring the mixture together with your hands.
  3. Gently knead until the mixture is a soft ball.
  4. Cover and refrigerate for 1 hour.
  5. Take heaped teaspoons of the mixture and shape into cresents. Place onto 2 baking trays, leaving some space between the cookies.
  6. Place the trays on shelf levels 2 and 4 and bake on Fan Plus at 160°C for 12 minutes, or until lightly golden.
  7. Cool to room temperature and generously dust in extra icing sugar.


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