Vanillekipferl is one of our favorite homemade cookies. Bite into this yumminess and imagine you are in one of Vienna’s coffee shops enjoying this special treat. Honestly, I have never been to one, I just always make my own vanillekipferl and enjoy them with friends and family.
Vanillekipferl can be enjoyed year-round, but I find they are best after the snow covers the garden, and winter sets in to stay.
If you like these kinds of cookies, check also out the Husarenlrapfen cookie recipe.
I like to use freshly ground whole-grain spelt flour and organic sugar to make this treat a little more wholesome. Our Fidibus grain mill makes fine flour, great even for special cookies.
Having a KitchenAid Stand Mixer is very helpful for this recipe, it will do the work for you. The mixture will be scrambled at first but as the butter works in more it forms a nice dough.
Forming the vanillekipferl takes a bit of practice, but don’t worry, it is easy. Take the dough out from the fridge and knead small pieces till they soften a bit again, and then form rolls that are approximately half an inch thick. Cut the rolls into 2-inch pieces, and bend the pieces into the shape of a semicircle (just like a croissant).
After the vanillekipferl are baked, while still warm, dip them in a mixture of icing with vanilla sugar.
Here’s a Lil tip: You can make your own icing sugar in a high-speed blender using an organic sugar of your choice. It will not be as white, but it will be better for you.
The vanillekipferl store well in an airtight container, and tastes so good that you will not have to worry about expiration dates.
- 200 grams ( = 7.05 ounces) soft butter (leave at room temperature til soft, do not heat in a microwave)
- 100 grams sugar (1 cup US = 225 grams, so you need a little less than half a cup)
- 2 egg yolks
- 1 pinch salt
- 300 grams of all-purpose flour (2 cups) can be substituted with whole-grain flour
- 50 grams of ground hazelnuts (about 0.5 cups)
- 50 grams of ground almonds (about 0.5 cups)
- Icing sugar and vanilla sugar to dip the still-warm Vanillekipferl in
- Combine all ingredients and mix into a dough, I let the KitchenAid Stand Mixer do this. It will be scrambled at first but as the butter works in more it forms into a nice dough. Put the dough in a plastic bag or wrap and refrigerate for at least half an hour.
- Take the dough out from the fridge and knead small pieces till it softens a bit again and then form rolls that are approximately half an inch thick. Cut the rolls into 2-inch pieces, and bend the pieces into the shape of a semicircle (just like a croissant).
- Bake at 400F for about 10 -15 minutes.
- While still warm dip them in a mixture of icing sugar with vanilla sugar.
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Sheri Cline says
These look divine. When being passed a plate of cookies I’ve always chosen these powdered sugar delights. I’ve never been to Austria but my Uncle traveled and worked there in Forestry and discovered and married our beautiful Aunt Dieta. Cheers! Sheri Cline
How nice that you got to enjoy the authentic vanillekipferl through your aunt.