To the content To the main menu To the contact informations
Vanillekipferl Biscuits | Alpbachtal
Christmas baking

Vanillekipferl Biscuits

Tyrolean Christmas atmosphere at home with this wonderfully light, crescent-shaped biscuit.

As easy as 1, 2, 3 to your own perfect apple strudel.  With help from the owner and master pastry chef and confectioner of the Café Hacker in Rattenberg give friends and family a treat to remember.

Ingredients for your biscuits


  • 280 g flour
  • 210 g butter
  • 100 g ground walnuts
  • 70 g powdered sugar
  • 1 egg yolk
  • Powdered sugar and vanilla sugar for dusting

How to make your Vanillekipferl biscuits

  • Knead the ingredients with your hands until it comes together and shape into a smooth ball.
  • Divide the dough into two parts, cover one part in cling film and place in the fridge.
  • Form the other part into a long roll (approx. 1 cm thickness) and cut into 3 cm long pieces. Shape the pieces into crescents and place them on a baking tray lined with baking paper.
  • Bake in a preheated oven at 180 degrees °C (356 °F) until very light gold in colour (no more than 7-10 minutes).
  • Slide the baking paper with the biscuits off the tray and dust with the powdered sugar and vanilla sugar mixture using a sieve.
  • Repeat with the remaining dough.

10 tips for baking perfect Vanillekipferl

  1. Temperature is everything: First cut the cold butter into the flour until it resembles coarse crumbs. Only then add the remaining ingredients.
  2. Butter is better: Don’t use margarine or spread, only butter.
  3.  If possible, use freshly ground walnuts, hazelnuts or almonds.
  4. Store any remaining nuts in the deep freeze to prevent from going rancid.
  5. If the dough crumbles add a few drops of milk to make it smooth.
  6. Form a roll from the dough and cut it into equally sized pieces. Roll the dough on a smooth base with your palms using light and even pressure. Moulds are not necessary.
  7. Only work with as much dough at a time as needed for one baking tray. Wrap the rest in cling film and place in the fridge.
  8. Don’t bake them for too long; no more than 7-10 minutes. Dark crescents break easily.
  9. Don’t toss the biscuits in the sugar mixture, as they can break easily. Instead, leave them on the baking paper and dust the sugar using a sieve. Afterwards slide biscuits onto a plate.
  10. Store in a closed biscuit tin – the longer the more crumbly. Vanillekipferl keep for around one month.