Vanilla Crescent Biscuits (Vanillekipferln)

The universal taste of Christmas is a permanent fixture in South Tyrol’s holiday baked goods.

Vanilla Crescent Biscuits (Vanillekipferln) | © Magnolia

Basic information

  • Preparation time: 00:30 h.
  • Persons: 8


    • 320 g flour
    • 60 g almonds, peeled and finely grated
    • 60 g unpeeled, ground hazel nuts
    • 270 g butter
    • 120 g sugar
    • 2 eggs
    • 1 pinch of salt
    • sugar and vanilla sugar for rolling


  • Place the flour on a work surface and mix in the almonds and hazelnuts.
  • Knead together butter (cut into cubes), sugar, eggs, and salt; add flour mixture and work into smooth dough. Form into a roll.
  • Let dough chill in the refrigerator for 1 hour.
  • Cut the roll of dough into small pieces, forming little balls; roll balls into small cylinders and bend both ends to form crescents.
  • Place the crescents onto a baking sheet and bake until light brown.
  • While still warm, roll crescents in the vanilla sugar mixture.

Additional information

From the cookbook Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

Subscribe to newsletter
Register now and use the trip planner

By creating an account, you agree to our Privacy Policy.