Challenging Arts & Crafts

Sugar-Free Vanillekipferl + Recipe for Christmas

Sugar-Free Vanillekipferl

These cookies originate from Vienna, Austria and they are tradionally baked at Christmas time...The cookies have a crescent form and is being made either with a real vanilla or with artificial vanilla flavor...

They are very  popular too and widely baked in Germany and the Czech Republic...If you have visited Vienna, you may have encountered these cookies because they are served in most Viennese Coffee Shops all year round. And if you are about to visit our city, then you should not miss these cookies in coffee shops.

They are traditionally baked by almost all austrian families as their first on their baking list at Christmas season. Other recipes call for hazelnuts as ingredient, but the the widely used is ground walnuts.

200 grams all Purpose Flour
100 grams ground walnuts
50 grams confectioner´s sugar
    For those who are avoiding sugar :
    use 5 tbsp sugar substitute in powder form such as Stevia or
 1 Pack Vanilla sugar such as Dr. Oetker
200 grams cold butter cut into small cubes

1/2 cup Confectioner´s sugar or sugar substitute to coat the cookies...
2 - 3 tablespoons milk

How to:

1. Mix flour, ground walnuts, sugar...blend well. Add the cold butter cut into cubes and blend all ingredients to a smooth dough, add the milk so that the dough becomes soft, flexible and easy to form...this prevents the shape of the dough from breaking when formed..

2. Scoop a small portion of the dough ( around 1 tsp) with your fingers and form
this between your palms so that it resembles like a quarter moon just like the
form in the photo shown below.

3. Place on a baking pan that is covered with baking paper, and arrange these
in rows... bake in a preheated oven of 180°C for about 15 minutes... remove
and place on a platter and coat the cookies with sugar ... if necessary, add
more confectioner´s sugar to coat when they cool down..

4. After cooling, place these in a cookie tin can and cover... after 2 days, they will
become softer...These can also be frozen and should be thawed 1 day before

    Happy Baking!