Vanilla crescents are a traditional german-austrian christmas pastry in crescent shape. It is based on a short pastry made of flour, butter, sugar and an egg yolk. To get the typical taste and consistency for the kipferl, vanilla, ground almonds and hazelnuts are added to the dough.
Tools & Equipment
- Medium bowl
- Stand mixer fitted with dough hook
- Plastic wrap
- Two baking sheets
- Parchment paper
- Rolling pin
- Small bowl
Recipe Tips for making Vanilla Crescents
- Shape: to shape the crescents I used a cookie cutter. You don’t need to do that, because you can also shape them wonderfully by hand.
- Space: make sure to have enough space between the crescents on the baking sheet, as the dough will spread a little.
- Baking: bake on the center rack and make sure not to overbake the dough. You don’t want the tips to be dark but not too soft either, therefore check after 8 minutes.
- Coating: just let them cool slightly. If they get too cold, the sugar will not stick. As they break easily while still warm, gently coat them in the sugar mix and then cool completely on a wire rack.
- Storage: to keep them fresh for a longer time, the vanilla crescents should be stored in a separate box. Please do not mix with other cookies.
This recipe is a little more time-consuming as the dough has to be refrigerated before baking. But it is really worth it. Once the vanilla crescents come out of the oven, you have to work quickly. They shouldn’t get too cold, otherwise the sugar mix won’t stick. Let them fully cool after coating and enjoy. Stored in an airtight tin can, they stay fresh for about 3 weeks.
Taste: delicious vanilla flavor, buttery and nutty.
Texture: made of short pastry, soft in the center and slightly crispy on the outside with a coating of sugar.
PROS: easy to make, delicious and a perfect gift.
For the Crescents:
- 50g ground almonds
- 50g ground hazelnuts
- 250g flour
- 175g butter, softened
- 100g granulated sugar
- 24g vanilla sugar
- 1 egg yolk
For the Sugar Coating:
- 50g granulated sugar
- 25g powdered sugar
- 12g vanilla sugar
- Mix ground almonds and hazelnuts with the flour in a medium bowl. Set aside.
- In a large bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, vanilla sugar and egg yolk until light and fluffy. Scrape down the sides of the bowl.
- Add the flour-nut mixture and knead to a smooth dough.
- Wrap in plastic and let it rest in the fridge for at least 1 hour.
- Once chilled, preheat the oven to 170°C/338˚F. Line two baking sheets with parchment paper.
- Roll out the dough with a rolling pin to about 2cm (0.8") and cut out the crescents. (Shaping by hand: divide the dough into three portions and then form each into a roll with a 2cm (0.8") diameter. Cut the dough rolls into pieces of 3cm (1.2") length and form small crescents.)
- Transfer them to the prepared baking sheets, making sure that there is enough space between the crescents. Bake on the center rack for 8-10 minutes.
- Combine sugar, powdered sugar and vanilla sugar. Carefully coat the slightly cooled crescents in the sugar mixture - make sure they are completely covered.
- Let them cool entirely on a wire rack.
- Store in an airtight tin can.
Recipe adapted from baketotheroots