Christmas in Germany is unthinkable without these vanilla crescent cookies. Their buttery crumble infused with vanilla appeals to all tastebuds around the world, and especially at Christmas!

Known as “Vanille Kipferl” in Germany and Austria, these crescent-shaped cookies are flavoured with vanilla and made of butter and finely ground nuts. Traditionally they should be eggless and made with lots of butter to achieve a delicate crumble for a melt-in-the mouth heavenly experience. I prefer my mother-in-law’s recipe that includes egg yolk. The latter makes the dough more pliable to work with. The crumbly texture and taste stay all the same, at least in my opinion.

What nuts to use

In the original recipe ground walnuts are used. But you can equally use ground almonds and hazelnuts. I find the choice of nuts helpful. Nowadays many people have become allergic to certain foods and especially to certain kinds of nuts.

Depending on the nuts you use, the cookies will come out of the oven light coloured with ground blanched almonds and darker with ground walnuts or hazelnuts. The result in texture and taste is delicious and all the same.

Tips for working the dough

Divide dough into 3-4 parts, roll and refrigerate. This will ease working the dough later.
You can refrigerate longer than stated in recipe. If baking few other recipes and you want to organize yourself.
Cookies should have the same size to bake evenly.
When forming the crescent, avoid thin endings. They will get brown quickly.
Don’t bake them too long. They should be golden in colour and not brown.
Dip them immediately in the powdered sugar and vanilla mixture and transfer onto a wire to cool.
For more vanilla flavour, you can dust them again after completely cooling.
Store them in airtight tin containers. They stay fresh for 4 weeks if stored in a cool and dry place.

Make the in the same size to bake evenly

While still hot dipn in the powdered sugar and vanilla sugar mixture

Dina Kohl