“Kipferl” – Christmas Crescent Cookies



  • 2 1/8 cups flour
  • 1 pinch salt
  • 7 tablespoons unsalted butter
  • 1/2 cup powdered sugar
  • 1 egg
  • 3 teaspoons vanilla sugar*
  • 1 1/4 cups ground almonds
  • 6 tablespoons powdered sugar
  • 1 1/2 teaspoons vanilla sugar*


  1. In a large mixing bowl, combine flour and salt.
  2. Cut in the butter until the size of small peas and mix in with your hands.
  3. Mix 1/2 cup powdered sugar, egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture.
  4. Place the dough in the refrigerator for 30 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Line a baking sheet with parchment paper.
  7. Divide the dough into several parts.
  8. Roll each section of dough into logs approximately 1/2 inch thick.
  9. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (like a croissant).
  10. Place the kipferl on the baking sheet and chill them for 15 minutes.
  11. Bake until the edges are golden brown, 10 to 15 minutes.
  12. Let cool slightly.
  13. Combine dusting ingredients.
  14. While still warm, carefully remove kipferl from the baking sheet and dust them in sugar mixture to coat.
  15. *To Make Your Own Vanilla Sugar:
  16. Place 1 1/2 to 2 cups of sugar in a pint size glass jar with a clean vanilla bean. Cover, and shake well.
  17. Let stand for a few days, shaking the jar occasionally.
  18. As you use the vanilla sugar, replace what you remove with fresh sugar.


Up-to-date agriculture news in your inbox!



Receive emails as this discussion progresses.