German Christmas Cookies: Vanille Kipferl

German Christmas Cookies: Vanille Kipferl

These crescent-shaped Vanilla cookies are an absolute classic of traditional German Christmas baking, and they are easy to make, too!


Ingredients (for one batch)

  • 1 2/3 cup wheat flour (200g) - do not use enriched flour 
  • 1 knife tip baking powder 
  • 1/2 cup sugar (100g) 
  • 1/2 tablespoon Vanilla sugar (8g) 
  • 1 egg 
  • 4.5 ounces soft butter (125g) - we recommend using European butter (like Kerry gold) unsalted, no added vitamins 
  • 1 cup almond flour (100g) 


To sprinkle 

  • about 1/4 cup powdered sugar 
  • 1/2 tablespoon Vanilla Sugar (8g) 



  • Cover baking tray with parchment paper. 
  • Preheat oven. Convection bake: 320°F 
  • Dough: Mix flour with baking powder in a mixing bowl. 
  • Add other ingredients and process everything with a hand mixer (dough hooks) first at the lowest level, then at the highest level to a dough.
  • Then knead dough to a smooth dough on a lightly floured work surface. 
  • Form pencil-thick rolls from the dough, cut into 1.5 to 2 inch pieces, roll the ends a little thinner and form into croissants. 
  • Put the croissants on the baking tray. 
  • Bake in the middle of the oven Baking time for about 10 minutes 
  • Pull the Vanille Kipferl with the baking parchment from the baking tray, slide together on the paper. 
  • Sift powdered sugar, mix with vanilla sugar and sprinkle the hot kipferl with it immediately after baking. Let Vanille Kipferl cool and then sprinkle again. 



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