Thursday, December 2, 2010

Vanillekipferl - Vanilla crescent

Here comes another typical recipe from the wide range of options for Christmas cookies that are baked in almost every home in Germany during this festive days. Vanillakipferl, or Vanilla Crescent have to be my favorite ones... just LOVE THEM!

They are crunchy and at the same time dissolve in the mouth. Not that sweet in this recipe, and the taste of nuts with vanilla makes them a delight no-one should miss. And they are SO easy to make! -one of the easiest cookies I've ever made!


  • 100 gr Flour (I used whole grain)
  • 150 gr Corn Starch (Maizena)
  • 1/4 tsp Baking powder
  • 110 gr Confectioners sugar
  • 3 egg yolk
  • 200 gr Soft butter or Margarine
  • 125 gr Grounded Hazelnuts or Almonds (I made them with Hazelnuts)
  • 1 tsp Vanilla extract (liquid or powder)


Preheat the oven in 180-200°C (356°F - 392°F). Mix the flour with the corn starch and the baking powder. Sieve and pour in a bowl. Add the rest of the ingredients and mix first with your mixer using the kneading hook in slow speed first then on the highest speed.

Once all is mix and you have a consistent dough, place it in your working table and knead with your hands until you have a soft dough, like if you were making bread. If your dough is too sticky, add some flour to your working area and to your hands and continue kneading until it is soft and not sticky anymore. You can also place it in the freezer for some minutes.

Take a very small portion of the dough and form the crescent form (or half moon) and place them in your baking plate, previously prepared with baking paper.

Bake for 20 - 25 minutes (check constantly as every oven is different).

When ready, let them cool down (I just had to get them out to our balcony for about 5 minutes, it is so cold, snowy and windy over here right now!) and then sieve some confectioners sugar over them.

Munch them and enjoy!

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