Eat like a German - German Recipe:
Vanillekipferl (1)

Vanillekipferl (1)
[ source: Wikipedia]

Serves: 30-60 Vanillekipferl

Prep time:
Cook time:
Total time:

Vanillekipferl are an Austrian, German and Hungarian small, crescent shaped biscuits. They are usually made with ground almonds or hazelnuts. They are flavored with vanilla or artificial flavoring and have a heavy dusting of powdered and superfine sugar. Vanillekipferl originate from Vienna in Austria.

Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations. They are also widely baked in Germany and are common in Hungary as a part of the typical Christmas baking. Since in Germany the Advent is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter time.

[ source: wikipedia ]


  • ½ C Sugar (100g)
  • 1 Vanilla Bean
  • ½ C + 3 Tbsp Flour (100g)
  • 1/3 C + 1 Tbsp Corn Starch 50g)
  • ½ C – 1 Tbsp softened Butter (100g)
  • ½ C Almonds, ground (app. ¾ C ground) (60g)


Slice the vanilla bean in half, lengthwise. Scrape out the inside into a bowl. Combine with the sugar and mix well. Mix together the flour, corn starch, and ground almonds. Add HALF of the sugar/vanilla bean mixture. Using a pastry blender, mix in the softened butter. Knead with hands until it becomes a smooth dough. Shape into a ball, cover, and allow to sit a half-hour in the refrigerator.

Heat oven to 400 degrees.

Line a baking sheet with parchment paper. Take app. 2 tsp. of the dough and, in the palms of your hands, roll into a small horn, turning down both corners to make a kind of half-moon shape. Repeat until all the dough is made into these little horns.

Bake app. 8-10 minutes. Remove CAREFULLY onto a cooling rack and sprinkle immediately with the remaining sugar/vanilla bean mixture.

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