Austrian Vanilla Crescents

Vanilla and almond are one of my favorite combinations. I also just love all things almond, as can be seen from the many almond desserts I’ve made over the years ( Apricot Almond Cake, Cantucci, Dutch Butter Cake, Almond Croissants, Majorcan Almond Cake, to name a few).

When I chose this recipe, I did not realize how similar these Vanillekipferl (Vanilla Crescents) were to the Polvorones I made for Spain a couple weeks ago until they crumbled delicately and made the whole house smell of toasted almonds. The method is a little different, and these do not have as much of the earthy roasty flavors from the toasted flours that the Polvorones do, but they are equally crumbly and delicious. Perhaps a bit cuter too :)

These are one of a few traditional Austrian cookie recipes I have been wanting to try. I think next up will be Tarscherln (Viennese Jam Pockets) or Ischler Tortchen (Ischl Tartlets)!

Vanilla Crescents (Vanillekipferl)

Makes about 16 large or 30 mini cookies

4 oz (1 stick) unsalted butter, softened
¼ cup sugar
1 cup sifted all-purpose flour
⅔ cup ground almonds
½ teaspoon vanilla
¼ teaspoon salt
Powdered sugar, for dusting

1. Cream the butter and sugar together in a stand mixer, or in a medium bowl with an electric hand mixer, blend until light and fluffy. Beat in the sifted flour ½ cup at a time. Once the flour is mixed in, add the ground almonds, vanilla extract, and salt, continuing to mix until it is a slightly stiff dough. Shape the dough into a ball, wrap in plastic wrap and refrigerate for an hour. 

2. Preheat oven to 350°F/ 175°C. Lightly butter or spray two baking sheets.

3. For full size cookies, pinch off walnut-sized pieces of the chilled dough and roll out into a strip about 2 ½ inches long. Shape each into a crescent shape and place onto the baking sheet. For mini-crescents, use half the amount of dough. The dough is very crumbly, if (when) it falls apart just squeeze it back into shape and keep going.

4. Arrange the crescents at least ½ inch apart on the baking sheets, bake in the middle of the oven for 15-20 minutes for full size, and 12-15 minutes for mini cookies. They should be lightly colored, and will still be very delicate. Remove the sheets from the oven and let cookies cool for at least 5 minutes before carefully moving to a cooling rack using a metal spatula. Dust with powdered sugar and cool for another 15 minutes before serving.  

Adapted from Foods of the World: The Cooking of Vienna’s Empire by Time Life Books