Vanillekipferl - Happy 4th of Advent
Cuisine: German
Author: Kirsten | My itchen in the Rockies
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins
  • 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at