Almond Crescents

    30 minutes

    Also known as vanille kipferl, these vanilla almond crescent biscuits use a fresh vanilla bean, ground almonds and a bit of flour. They make a lovely treat.

    38 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 1/3 cup (70g) white sugar
    • 3/4 cup (110g) ground almonds
    • 250g unsalted butter
    • 1/2 whole vanilla bean

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 170 degrees C.
    2. Mix dry ingredients. Cut in butter with pastry blender, then quickly knead into a dough.
    3. Shape dough into logs and cut off 2cm pieces. Shape each piece into a crescent and place on a greaseproof paper lined baking tray.
    4. Bake approximately 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar.

    To make vanilla sugar

    Blend 1/2 vanilla bean with 1 cup of sugar, sieve. Tip: Vanilla sugar comes out like icing sugar, to make it stick to the biscuit better, I mix it with white sugar.

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    Reviews in English (27)


    I have finally found the perfect almond crescent recipe! My grandmother used to make these and up until now, I could never find a recipe that tasted like hers. Let's just say that if you like the butter cookies that you buy in the tins, you will absolutely LOVE these! I did make one slight adjustment. I didn't have any vanilla beans for the sugar so just used powdered sugar. Then, I added 1/4tsp vanilla and 1/4tsp almond extract to the cookie dough.  -  29 Dec 2008  (Review from Allrecipes USA and Canada)


    Bake at 375 degrees and they come out perfectly. Mixing the vanilla sugar with regular sugar does make it stick better. Great cookie that melts in your mouth.  -  11 Nov 2005  (Review from Allrecipes USA and Canada)


    This is the same basic recipe that my Oma made all her life except that she used walnuts. I've been making these for many years and just let my Kitchen Aid do the work. The eight to ten minute baking time is off tho. At 325 the cookies should bake for fifteen to twenty minutes. Because they're such a delicate cookie, I let them cool completely before I start to dip them into the sugar. I use regular granulated sugar as powdered tends to yellow and disappear into the cookie. Thanks Christiane for passing on this wonderful recipe.  -  15 Dec 2007  (Review from Allrecipes USA and Canada)