submitted by Sara on December 17, 2020
contains glutencontains tree nutscontains almondscontains animal productscontains dairy productscontains eggscontains sugar


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3⅔ cups Wheat flour, white, cake flour, enriched
contains gluten
½ tsp Baking Powder, leavening agent, low-sodium
contains gluten
1 pinch Salt, Kosher salt, table salt
¾ cup Sugar, white, granulated
contains sugar
1 tbsp 1 tsp Vanilla Sugar
contains sugar
2⅝ cups Almonds, ground
contains tree nutscontains almonds
6  (ea. 0.60 oz) Egg yolk, large
contains animal productscontains eggs
1¾ cups Butter, unsalted
contains animal productscontains dairy products
For dusting
⅝ cup Icing sugar, confectioner's sugar, powdered sugar (unsifted)
contains sugar
2 tsp Vanilla Sugar
contains sugar
53.09 ozaltogether (view nutrition facts)


  1. Serving size:
    0.53 oz (calculated)
    Notes: 1 vanilla crescent
  2. Temperature: 347 °F (preheated, circulating air)

    Preparing the dough

  1. In a bowl, mix together the flour, baking powder, salt, sugar, vanilla sugar and ground almonds. Ideally, use ground almonds from blanched and peeled almonds. Like this the kipferln will have their traditionally light color.
  2. Chop up the butter and add it to the dry ingredients, together with the egg yolk.
  3. Mix with a fork, then knead until you get a soft dough.
  4. Form coils of dough and wrap them in clingfilm. Refrigerate for at least 2 hours.
  5. Finishing the crescents

  6. Preheat an oven.
  7. Cut off a piece of dough, a bit less than a tablespoon (7/8 tbsp or 1/2 oz or 14 g).
  8. Form a kipferl that is about 2 in or 5 cm long. The shape is reminiscent of a crescent moon, or of a tiny croissant.
  9. Transfer to a baking tray lined with baking paper.
  10. Bake until the tips start to take on color, about 8 to 10 minutes.
  11. While the cookies are in the oven, mix together the powdered sugar with the vanilla sugar.
  12. Let cool slightly, about 3 minutes.
  13. Traditionally, the crescents are then rolled in the mix. They should still be hot, but will be too fragile to handle straight out of the oven. Even when somewhat cool, be careful when handling them, so they do not break.
  14. I prefer to actually dust the crescents using a fine sieve. I then carefully cover the backs of the kipferln by moving them on the spaces between two crescents to pick up the excess powdered vanilla sugar. You can also flip over the crescents and dust them to get even better coverage. In essence, use whichever method you prefer to cover the cookies with the mix.
  15. Let cool completely, then transfer to a tin or other airtight container for storage. Optionally add a final dusting when the crescents are in the tin.
  16. Enjoy, especially during the Christmas season.

Nutrition Facts

  • Calorie count
    74 kcal
  • % of calories by macros
    Fat58.1 %43 kcal4.8 g
    Net Carbs35.1 %26 kcal6.6 g
    Dietary Fiber1.4 %1 kcal0.4 g
    Protein5.4 %4 kcal1.1 g
  • Approx. WW SmartPoints™
  • Cholesterol 19.7 mg
  • Sodium 2.6 mg
  • Fat 4.8 g
    • Saturated Fat 2.2 g
    • Trans Fat 0 g
  • Carbohydrates 7 g
    • Dietary Fiber 0.4 g
    • Total Sugars 2.6 g
    • Added Sugar 2.5 g
    • Sugar alcohols 0 g
  • Protein 1.1 g
  • Calcium 10.8 mg
  • Iron 0.5 mg
  • Magnesium 7.7 mg
  • Potassium 28.2 mg
  • Zinc 0.1 mg
  • Vitamin A (Retinol Equivalents) 31.2 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0 mg
  • Folate 16.8 mcg
    • Folic Acid 6.9 mcg