Vanilla Kipferl

Vanilla Kipferl

Now, this is the type of cookie I can’t resist! I love the almond taste, the crumbly texture, the icing sugar sprinkled on top. Plus, the croissant/moon shape is giving them a cute look.

I found this recipe on a blog about bredele – Christmas cookies in Alsace, East of France. Check out the original french recipe here.

Vanilla kipferl - moon-shaped cookies - sprinkled with icing sugar

Vanilla kipferl

Moon-shaped almond cookies sprinkled with icing sugar.
Recipe for 12 cookies
Prep Time 20 mins
Cook Time 15 mins
Resting time 1 hr
Total Time 1 hr 35 mins
Course Snack
Cuisine French, German
Servings 6 people


  • ¾ cup + 1 tbsp flour 125 g
  • cup + 2 tbsp butter 100 g – room temperature
  • 3 tbsp sugar 40 g
  • 1 tsp vanilla sugar 5 g – I make my own by scraping a vanilla pod in a container, filling it with sugar and shaking it
  • 1 egg yolk 20 g
  • ½ cup almond flour 50 g
Keyword Almond cookies, Moon-shaped cookies

In a bowl, whisk the sugars and the egg yolk together until combined.

In a stand mixer, sand the flour with the butter. Add the egg yolk/sugar mixture and the almond flour. Mix until combined.

Vanilla Kipferl dough

Wrap and refrigerate the dough for an hour.

Divide the dough in 12 portions, kneed each pieces quickly so that the dough isn’t crumbly anymore, roll in the palm of your hand and shape as a croissant.

Vanilla kipferl - moon-shaped cookies - before baking

Bake for 10 to 15 minutes in a preheated oven at 350°F.

Once cold, sprinkle with icing sugar.

Vanilla Kipferl in a box

If you’re looking for more Christmas cookie recipes, check out my Christmas cookie collection.

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