Vanillekipferl (Austrian Vanilla Crescent Biscuits)

Name: Vanillekipferl (Austrian Vanilla Crescent Biscuits)
Total time: 1 h 10 min
Cuisine: Austrian
Ingredients: 250g plain flour; 100g ground almonds; 200g cold butter, cubed; 80g icing sugar; 1 tsp vanilla bean paste; 0.25 tsp salt; 100g icing sugar, for rolling; 1 tsp vanilla bean paste, for rolling

Delicate, melt in the mouth almond biscuits shaped into little crescents and rolled in vanilla sugar.

Time1 hr 10
LevelMedium
Costabout £0.15 a head
Oven170°C (150°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

121kcal
12.6gcarbs
6.2gof which sugars
7.3gfat
3.6gsaturates
1.6gprotein
0.6gfibre
0.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

30 biscuits

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gplain flour
100 gground almonds
200 gcold buttercubed
80 gicing sugar
1 tspvanilla bean paste
¼ tspsalt
100 gicing sugarfor rolling
1 tspvanilla bean pastefor rolling

Method

1
Put the flour, ground almonds, 80 g icing sugar and salt in a bowl. Rub in the cold butter with your fingertips, then add the vanilla and press together into a smooth dough. Work quickly so the butter stays cold.
2
Wrap the dough and chill for 30 minutes until firm enough to shape.
30 min
3
Heat the oven to 170°C (150°C fan) and line two baking trays with baking paper.
4
Pinch off hazelnut sized pieces of dough, about 12 g each. Roll each into a short sausage, thinner at the ends, and bend into a crescent. Place on the trays 2 cm apart.
5
Bake for 12 to 14 minutes until just pale gold at the edges. They stay pale on top.
13 min
6
Mix the 100 g icing sugar with the vanilla in a shallow dish, rubbing in the vanilla paste. Leave the biscuits on the tray for 5 minutes, then roll them gently in the vanilla sugar while still warm, as the sugar sticks best then. Cool on a rack and store in a tin for up to 2 weeks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.