Vanillekipferl – Happy 4th of Advent

by Kirsten on December 23, 2012 · 10 comments

in Cakes & Sweets, Cookies, Cupcakes & Muffins, Desserts, German Dishes



Vanillekipferl are the only treat that can’t ever be missed on our Christmas cookie tray. They are known as one of the most popular Christmas cookies in Germany.  Vanillekipferl are always crescent moon shaped and baked with ground almonds. I roast the almonds before grinding to intensify the flavor. After baking, the cookies are rolled in either homemade vanilla sugar or powdered sugar.

Should you still find the time to bake a few traditional Christmas cookies my recommendation would definitely be these irresistible Vanillekipferl. They are heavenly delicious! Happy 4th of Advent from my house to yours.



Vanillekipferl - Happy 4th of Advent
5.0 from 2 reviews
Recipe type: Dessert
Cuisine: German
Prep time:
Cook time:
Total time:
  • 2½ cups (300 g) organic flour
  • ½ cup 2 Tablespoons (125 g) organic sugar
  • 1 Tablespoon vanilla sugar
  • 3 fresh organic egg yolks
  • 4.4 ounces (125 g) almonds, roasted and ground
  • 1 cup 1½ Tablespoons (250 g) unsalted organic butter, at room temp., diced
  • vanilla or powdered sugar for dusting/ rolling the finished cookie
  1. Preheat your oven to 350 F Convection. Line several baking sheets with silicon liner or baking paper. Set aside.
  2. In a stand-mixer with paddle attachment combine flour, vanilla sugar, sugar and almonds.
  3. With the mixer set on lower speed add butter and eggs to the flour mixture and mix until dough forms.
  4. Let dough rest at room temp. (covered) for at least 30 minutes.
  5. Form little crescent moons out of the dough. Mine weighed 8 g (0.282 ounces) each.
  6. Place them on the baking sheets and bake for about 10 -12 minutes or until the cookies turn light yellow.
  7. Cool slightly on baking sheet (otherwise they are too fragile to move) and roll in homemade vanilla sugar or powder sugar.
  8. Store in airtight cookie containers.
How to make your own vanilla sugar: Combine 70.5 ounces (200 g) sugar with vanilla seeds from one vanilla pod in a small food processor. Store in airtight container.




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Sommer@ASpicyPerspective January 4, 2013 at 9:00 am

Those look completely fabulous!!

Susan o January 1, 2013 at 6:46 pm

These might be traditional Christmas cookie, but I just might make these for Valentine’s Day. They look like they could be shipped without too much breakage. Great recipe.

Karen (Back Road Journal) December 29, 2012 at 3:05 pm

I’ve had these delicious cookies when we have spent time in Germany during the advent season but never knew their name.

elifla December 25, 2012 at 1:25 pm

A very special merry Xmas….and thanks for this wonderful recipe, xoxoxo Flavia

Toni | Boulder Locavore December 23, 2012 at 7:34 pm

These look and sound great Kirsten! Best holiday wishes to you and your family!

Toni | Boulder Locavore December 23, 2012 at 7:34 pm

These look and sound great Kirsten! Happy holidays to you and your family!

Yvette @Muy Bueno December 23, 2012 at 3:51 pm

They look beautiful and so perfectly shaped. We have the same type of cookie and we call them “Cuernitos” also referred to as Mexican wedding cookies. Great photos! Sorry I missed lunch and hope to see you soon 😉

stadtgarten December 23, 2012 at 2:46 pm

Die Vanillekipferl sehen wirklich zum Reinbeissen aus!
Ich wünsche Dir ein frohes Weihnachtsfest und ein gutes, gesundes Jahr 2013!
Liebe Grüße, Monika

Susan December 23, 2012 at 12:20 pm

These are the familiar cookies my mother would make–so yummy. It was hard to wait until Christmas for her to put them out. Happy Holidays to you and your family, XOXO

Sue/the view from great island December 23, 2012 at 10:32 am

These look amazing, I can see the little vanilla specks! Merry Christmas Kirsten!

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