Vanillekipferl—meaning “vanilla crescents” in German—are a hallmark of the holiday season in Austria, Germany, and throughout Central Europe. These buttery, melt-in-your-mouth cookies aren’t just a treat; they’re a tradition, often made with family during the festive period, and stored in special Christmas tins.
The Origins and Tradition
The name itself reveals the key ingredients: vanille (vanilla) and kipferl (crescents). Historically, vanillekipferl are crafted with freshly ground nuts like almonds, hazelnuts, or walnuts, combined with flour, butter, sugar, and egg yolks. The cookies are baked until golden, then rolled generously in vanilla sugar, creating a signature sweet coating.
Families typically start baking these cookies in early December, continuing through Christmas. The tradition involves gathering in the kitchen, often while listening to holiday music, to create large batches meant for sharing with loved ones. The cookies are stored in Weihnachtskekdose (Christmas cookie tins) alongside other festive baked goods to keep them fresh.
A Simplified Approach
While the traditional recipe calls for freshly ground nuts, a more accessible method uses store-bought almond flour. Toasting the flour enhances its natural nuttiness, and adding vanilla directly into the dough complements the vanilla sugar coating. The key to successful vanillekipferl lies in keeping the dough cold. Chilling it prevents the butter from melting during shaping and baking, ensuring the cookies hold their delicate crescent form.
Shaping and Baking
The dough is divided into logs, chilled, and then cut into 1 1/4-inch pieces. Each piece is gently shaped into a crescent in the palm of your hand. Precision isn’t necessary; consistency in size is more important for even baking. Handle the dough carefully to avoid overworking it, which can result in tough cookies.
Vanillekipferl are more than just cookies; they are a symbol of warmth, family, and tradition during the Christmas season. Their delicate flavor and buttery texture make them a cherished treat across Central Europe and beyond.
