Austrian · Dessert · SAMPLE RECIPE
Vanillekipferl · almond vanilla crescents
Tender almond crescents with a delicate vanilla-sugar coating. Small, buttery Austrian biscuits that make a simple cup of coffee feel like an occasion.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Small crescents, handled gently.
The base batch makes about 36 biscuits, three per serving. The dough contains no egg and is tender when warm. Ground almonds give a mild flavor; ground walnuts are another familiar variation, but change the taste and color.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Vanillekipferl · almond vanilla crescents
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Austria
Vanillekipferl · almond vanilla crescentsBeyond the plate.
Small vanilla-scented crescents bring a tender, crumbly finish to a plate of biscuits.
ORIGINS & EVOLUTION
A familiar festive shape.
Vanillekipferl belong to Austria’s Advent and Christmas baking repertoire. Their crescent form and pale sugar coating make them easy to recognize among other small sweets.
CULTURAL CONTEXT
Nuts soften the bite.
Ground nuts give the dough a delicate texture. Recipes vary in their nut choice and proportions; the goal is a tender biscuit rather than a hard snap.
AT THE TABLE
Our almond batch.
This egg-free version uses almonds, butter, and vanilla. Small hand-shaped crescents bake evenly, then receive their sugar coating while still slightly warm. They are fragile when hot, so patience matters.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes