3 Dec

It’s that time of year again. The Kurier has printed a recipe for Vanillekipferln (an essential and quintessential Viennese Advent and Christmas cookie) with the comment that there are probably as many recipes as there are “Omas” (grandmothers). Here is their version this year. 

You will need:

250 gms of flour

210 gms  of (cold) butter

100 gms ground  almonds

70 gms of sugar


4 – 5 tablespoons of powdered sugar

one packet of vanilla sugar.

(1) Mix the flour, almonds, sugar, and a pinch of salt. Cut the cold butter into pieces and knead it quickly into the flour mixture. Wrap the dough in foil and cool for at least 30 minutes.

(2) Cover a cookie sheet with parchment paper, turn the oven on to 180  degrees C. Knead the dough one more time. Cut about 1/3  off and put the rest back into a cool place.

(3) Shape the dough into a roll with a diameter of about 5 cm. Cut the roll into slices of about 1 cm each. Out of each slice roll the dough between the palms of your hands until it is 6 – 8 cm long. Bend the dough into a crescent shape and place on the cookie sheet. Bake the batch for about  15  minutes.

(4) Remove the cookie sheet from the oven, take off the cookies, and let them cool for a few minutes. Mix the powdered sugar with the vanilla sugar and turn the warm Kipferln carefully in the sugar mixture. Put the finished cookies on a plate to cool and then store for a few days in a tin before eating.


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