Vanilla Kipferl


(German / Austrian traditional Christmas Cookies)




210 g of butter.

280 g of flour.

100 of ground, peeled almonds.

70 g of vanilla sugar.

1 tablespoon of CIELITO LINDO vanilla powder.

Icing sugar.




Mix all ingredients until you get a smooth dough. Wrap the dough in tin-foil and allow to rest for at least 1 hour in the fridge.

Preheat the oven to 175-190 º C. Afterwards divide the dough into nut-size little pieces and form them into crescents.

Set the crescents on a baking tray, greased or laid out with baking paper, and bake for 10-12min. But be careful: do not allow them to become too brown. When the crescents come out of the oven strew them directly with icing sugar.

Tip 1: The vanilla sugar or vanilla-icing sugar you can easily make at home. Cut open 1 vanilla bean and put it together with 50 g of fine sugar or icing sugar in a closable jar and allow to rest for 6 weeks.

Tip 2: You can also try to bake this recipe instead of with grounded almonds with grounded Hazelnuts.