Vanilla Crescents

Vanilla Crescents

Vanilla Crescents are popular Christmas cookies in Vienna, Austria. You’ll find them in shops by the end of November each year. In Austria, these cookies are called Vanillekipferl. The icing sugar on these Vanillekipferl represents the snow of the winter season.

You can buy almond flour already in packages. We like to grind our own almonds for the freshness it gives the cookies.

Vanilla Crescents
Snow inspired Vanilla Crescents as shown on the lower platter

Vanilla Crescents

Servings 2 dozen


  • 1/3 cup confectioner’s sugar/icing sugar plus more for sprinkling on after baking
  • 1/2 cup whole blanched almonds
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla
  • ¾ cup butter cut into cubes

To Assemble:

  • 1/4 cup powdered sugar
  • 1 ½ teapoons vanilla sugar Read Tips & Tricks below on how to make your own.


  • Preheat the oven to 325 F.
  • In the bowl of a food processor, blitz together theconfectioner’s sugar and the almonds.
  • Once finely ground, add the flour and pulse until combined.
  • Add the vanilla and half of the butter. Pulse to combine. Then, add the rest and pulse.
  • Shape the dough intoa ball. Flatten, wrap in plastic, and refrigerate, for at least 30 minutes.
  • When ready, pinch off pieces of dough. Roll into a ball,then into a 2-inch rope.
  • Wrap the rope around your thumb to create the crescent shape.
  • Place crescents on a parchment-lined baking sheet 2 inches apart.
  • Bake until golden brown on the bottom and light on the top,approximately 15-18 minutes.
  • Meanwhile sift together the vanilla icing sugar and vanilla sugar in a bowl.
  • Remove from the oven and transfer the cookies to a wire rack.

Pastry Chef Tips & Tips

Can I use a different type of nuts to make Vanilla Crescents?

Yes. You can replace the almonds with ground walnuts or even hazelnuts.

What is vanilla sugar?

Vanilla sugar is granulated sugar that has a vanilla flavour. You can buy this in the store or make your own. To make your own vanilla sugar place a vanilla bean in a Ziploc bag, along with granulated sugar. It will absorb the flavour of the vanilla bean. Shake the bag occasionally and within a few weeks your sugar will be ready to use. If you are rushed on time simply use icing sugar on its own to finish your cookies

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