Preparation: 1 hour

Makes about 80 Vanillekipferl




300 g unbleached flour

70 g sugar

1 teaspoon vanilla sugar

Pinch of salt

100 g ground almonds

220 g butter

½ cup icing sugar

1 teaspoon vanilla sugar




  • Mix all the dry ingredients together.

  • Cut the butter into small pieces and knead into the dry ingredients by hand until it forms a smooth dough (takes about 10 minutes).

  • Line a baking tray with baking sheet.

  • Turn on the oven to 170 C (340 F)

  • Divide the dough into 4 parts. Roll out each part of dough with your hands into logs about 5 cm thick.

  • Cut the logs into 1 cm pieces.

  • Roll them out with your hand and form a crescent shape.

  • Bake in the oven for about 15-17 minutes until the edges are lightly browned.

  • Combine the icing sugar and the vanilla sugar.

  • Dip the still warm Vanillekipferl in the sugar mix until well coated.