Vanillekipferl (Vanilla Crescents)


  • 125g almond flour
  • 225 all purpose flour
  • 200g margarine/ solid coconut oil
  • 100g cane sugar
  • 1/2 tbsp pure vanilla extract
  • 1 tsp cornstarch/ maizena
  • 1/2 tsp salt


  1. Start by cutting up the margarine/ solid coconut oil into cubes
  2. Add it to a bowl, along with the remainder of the ingredients 
  3. With your hands or a flexible spatula, knead the ingredients into a dough ball.
  4. Divide the ball into 5 logs/ sausages, and wrap them in c-ling wrap or place them in reusable zip- locks. Place these in the fridge for at least an hour.
  5. Now, remove the dough logs from their wrapper and cut them up into 1cm- thick slices.
  6. Mold each slice with your hand and shape them into a crescent (see image). Repeat until you finished the dough.
  7. Place these onto a non- stick baking mat, and cook in the oven for 12 mins.
  8. Remove from oven and allow to cool. You can now dust/ roll them into icing sugar to obtain that lovely white coating (you can choose to skip this step or instead, dip each end of the crescents in dark chocolate) 
  9. Enjoy immediately or store in an airtight container for up to a week!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s