German Christmas Cookies No. 3 – Vanille Kipferl

And here is the last Christmas cookie for this season, ‘Vanille Kipferl’. They are one of our all time favorites and always disappear quickly out of the tin.

‘Vanille Kipferl’ are one of the most traditional Christmas cookies made in Germany, Austria and parts of Eastern Europe. They are crescent shaped, usually include ground almonds in the dough and are rolled in vanilla sugar after baking. I love their fine crumb and delicate consistency.

Don’t be surprised, but I used plain flour and white sugar in this recipe because I didn’t want to mess with the texture.

Enjoy! Merry Christmas and Happy Holidays!

Makes 60-80


  • 200 g flour
  • 80 g sugar
  • 175 g (12 tablespoons) butter at room temperature
  • 2 egg yolks
  • 100 g ground (skinned) almonds
  • 1/2 vanilla bean
  • 1/2 cup fine cane or white sugar


With an electric mixer, whisk together butter and sugar. Add egg yolks, turn down speed, then add flour and ground almonds and work everything into a smooth dough.

Place dough on counter top and roll into 2 logs. Wrap logs in cling wrap and refrigerate for at least one hour.

Cut cold dough into thin slices and turn each slice into a 2″ (5 cm) roll, pointing the ends. Turn rolls into crescents and place on lined baking tray.

Preheat oven to 350 F (175 C) and refrigerate crescents until oven is hot. This will ensure their fine crumb later on.

Bake for 12-15 minutes.

In a medium bowl, combine vanilla bean seeds and cane sugar. Carefully take hot Kipferl off the baking tray and put them straight into the vanilla sugar, gently rolling them until they are completely covered. Cool on wire rack.

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