Viennese Crescents (Kipfel)
Prep time
Cook time
Total time
Loaded with nutty almond goodness and coated with vanilla-infused sugar, these Viennese Crescents, or Kipfel, are a popular Christmas cookie tradition in Austria.
Recipe type: dessert
Cuisine: Viennese
Serves: 24
Cookie Dough
  • 2 cups unsifted all-purpose flour
  • 1 cup butter, softened
  • 1 cup ground, unblanched almonds
  • ½ cup sifted powdered sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
Vanilla Sugar
  • 1 vanilla bean
  • 2 cups sifted powdered sugar
  1. Place flour, butter, nuts, ½ cup powdered sugar, salt, and vanilla and almond extracts in a large bowl. Using your hands, mix all the ingredients together until thoroughly blended and no dry bits remain.
  2. Shape into a ball, cover with plastic wrap and chill for about an hour.
  3. Meanwhile, make the vanilla sugar: with a sharp knife, split the vanilla bean lengthwise down the center. Scrape out the seeds of the vanilla bean, and cut the pod into 2-inch pieces.
  4. Combine the vanilla bean seeds and pod pieces with ¼ cup powdered sugar in a food processor bowl and blend on high for several seconds, or until no pod chunks remain. Combine with the remaining powdered sugar in a medium bowl, and set aside.
  5. Preheat oven to 375F.
  6. Scoop out about 1 tablespoon of cookie dough, and roll into a 3-inch-long rope. Place on an ungreased cookie sheet, and carefully curve into a crescent shape. Repeat with the remaining dough, placing the cookies about 2 inches apart.
  7. Bake 10 to 12 minutes or until set but not brown.
  8. While the cookies are still warm, roll in the vanilla sugar, coating all sides. Transfer to a wire rack to cool.
  9. Once the cookies have cooled completely, roll again in the vanilla sugar before serving.
  10. Makes about 4 dozen.
Recipe by Webicurean at