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Vanilla Kipferln


125g unsalted butter, at room temperature

90g white sugar

5ml vanilla extract

90g ground almonds

150g plain flour

2.5ml salt

50g icing sugar


  1. Preheat the oven to 180ºC and grease a couple of baking sheets

  2. Cream the butter, sugar and vanilla extract with a wooden spoon or electric mixer

  3. Add the ground almonds and stir until well combined

  4. Add the flour and salt and mix until it comes together in a soft dough

  5. To form each biscuit, roll a teaspoon of dough into a ball, flatten slightly and form into a crescent shape. These are the traditional kipferln shape, but you can also just roll them into a ball

  6. Place the kipferln or balls on the baking sheets and bake for 15-20 minutes until the tops are lightly coloured

  7. Allow to cool completely

  8. Sift the icing sugar into a shallow bowl and gently roll the biscuits in the icing sugar to coat them evenly

  9. Store in an airtight container or package as gifts

  10. Makes about 40, depending on size


The traditional Austrian kiperln use ground hazelnutss, so feel free to substitute the almonds for hazelnuts. I use ground almonds  as that is generally available in my storecupboard.

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