A Christmas at my German Oma’s house is not complete without a table loaded with huge tins of Christmas cookies, Vanillekipferl being one of them.

This year, we sadly aren’t spending Christmas with my Oma. So my mom brought out our German Christmas cookie recipe book and got baking. At the front of the recipe book, my mom has stuck in recipes from my Oma and my great-grandmother. She made their hazelnut and cocoa cookies and the Vanillekipferl I’m about to share with you. I made these glazed Lebkuchen.

This post is just me stealing a recipe because I wasn’t the one who came up with the recipe or even made the cookies. But I do have to share the recipe because these cookies are just that good.

Serving & Storing the Vanillekipferl

These rich cookies last for a couple of weeks (basically the whole of the festive season) in an airtight container or jar.

The Vanillekipferl make a lovely homemade gift, simply pop them into a plastic bag, and add a nice ribbon and tag.

I suggest enjoying the Vanillekipferl with a cup of hot tea, although they’re also perfect all alone. I guarantee you will love these crunchy, yet melt-in-your-mouth, almond moments. The vanilla flavour in them is prominent and delicious.

Print Recipe

Vanillekipferl - German Vanilla Cresent Cookies

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Sweet

Serves: makes about 40 (one jar full)

Prep Time: 35 minutes – Cooking Time: 10-15 minutes – Total Time: 45-50 minutes

A crunchy, melt-in-your-mouth cookie that tastes wonderfully of almonds and vanilla. These easy Vanillekipferl are the perfect Christmas cookies.

Ingredients

• 280g cake flour
• 100g almonds, finely chopped
• 80g sugar
• 200g butter, chopped
• 2 egg yolks
• 1 tsp vanilla extract
• 50g icing sugar

Instructions

1

Sift the flour into a bowl. Stir in the chopped almonds and sugar.

2

Rub the butter into this mixture using your fingers until it’s like even sand. Add the egg yolks and vanilla essence and quickly incorporate them with cold hands.

3

Preheat the oven to 180°C and line a large baking tray with baking paper.

4

Roll out small pieces of dough to about 5cm in length so that the diameter is slightly bigger than that of a pencil. Curve them into a crescent shape and place them onto the prepared baking tray.

5

Bake for 10-15 minutes, until lightly browned. Whilst the cookies are still hot, press them into the icing sugar. Alternatively, dust them with icing sugar once they’re cool. Allow the cookies to cool completely on a wire rack before storing them in an airtight container.