Vanillekipferl - Crescent butter cookies

Kipferl are popular holiday cookies in Europe and simply delicious treat when served with hot beverages. This recipe is based upon traditional Vanillekipferl - vanilla crescent recipe with added hint of cinnamon.


100 grams Almond meal/flour
200 grams  Unbleached organic flour   
75 grams Cane sugar  
170 grams Pasture butter (at room temperature)
2 Egg yolks
1/4 teaspoon Cinnamon
1/4 teaspoon Vanilla


In a bowl combine butter and cane sugar with a spatula or a hand mixer.
Add egg yolks, vanilla and cinnamon to the butter mass and  mix for a few seconds. In a separate bowl combine salt, flour, and almond meal/flour. Then, add butter mass to flour bowl, while incorporating all ingredients by hand or mixer.

Shape a smooth dough ball and place it in the refrigerator to rest for an hour or overnight.

After refrigerating, cut the dough into four pieces and roll each piece into logs about 2 centimeters thick. Then cut off 2 centimeters pieces and shape into crescents. Try not to overwork the dough as it is fragile and will break into pieces.

Bake at 350 F/ 180 C for 15 to 20 minutes. Sprinkle with confectioner's sugar after removing Kipferl from the oven, while they are still warm. After cooling, store in an airtight container to preserve freshness.

Bon appetit!