Irresistible Almond Crescent Cookies: Your Guide to Traditional Austrian Kipferl for the Holidays
Almond Crescent Cookies – these traditional Austrian kipferl cookies, prepared with almond flour, are one of my favorite holiday cookie recipes.
As the festive season approaches, the delightful aroma of freshly baked cookies fills the air, signaling the arrival of cookie season – and I am absolutely thrilled about it! There’s something truly magical about holiday baking, bringing warmth and joy to every home. While last year I shared my beloved almond sugar cookies with a simple icing, a recipe that, though delicious, demands a bit more time and intricate decoration, I understand that sometimes the holiday hustle calls for something equally elegant but far simpler.
That’s precisely why today’s recipe for **Almond Crescent Cookies** is a perfect choice. These charming, half-moon shaped treats are a fabulous alternative to more time-consuming cookie projects. They deliver all the sophistication and festive spirit without the extensive time commitment. In the midst of holiday preparations and celebrations, a quick and easy recipe that doesn’t compromise on flavor is truly a lifesaver.
You’ll only need to set aside approximately 30 minutes for the crucial chill time, but beyond that, these delectable cookies can be prepped, baked, and ready to enjoy in just a little over an hour. The best part? We are certainly not sacrificing any flavor or texture with these speedy delights. They are truly irresistible, offering a perfect blend of buttery crispness and delicate almond notes that will make them an instant favorite.
Almond Crescent Cookies (Kipferl Cookies): A Taste of Austrian Tradition
These exquisite crescent-shaped cookies are wonderfully crisp, incredibly buttery, and indeed, quite hard to resist. My journey with these traditional Austrian cookies, often known as Kipferl or Vanillekipferl (vanilla crescents), began years ago during my time in culinary school, and I’ve cherished them ever since. They quickly became one of my most requested recipes, and for good reason!
Hailing from Vienna, these iconic half-moon cookies are a beloved classic in Austrian Christmas baking. The name “kipferl” itself translates to “crescent” or “moon,” perfectly describing their distinctive shape. While often associated with vanilla, our almond version brings a unique and equally delightful twist that makes them truly special. The rich history and cultural significance of these cookies add an extra layer of enjoyment to every bite, making them more than just a sweet treat – they’re a connection to a rich European tradition.
At their core, Almond Crescent Cookies are crafted from a straightforward yet harmonious blend of high-quality ingredients: rich butter, all-purpose flour, fine almond flour, delicate powdered sugar, a pinch of salt, fragrant vanilla, and a touch of pure almond extract. The inclusion of almond extract is key, as it truly amplifies the natural almond flavor derived from the almond flour, resulting in a deeply satisfying taste profile.
The magic continues post-baking. Once the cookies emerge from the oven, still wonderfully warm, they are generously dipped and coated in a cloud of powdered sugar. For an extra layer of cozy flavor, I love to incorporate a hint of ground cinnamon into my powdered sugar mixture. However, feel free to experiment with other warm baking spices like ground cardamom, a touch of nutmeg, or even a subtle hint of ginger for a unique twist. This final coating adds both sweetness and a beautiful, snowy appearance, reminiscent of winter holidays.
In many delightful ways, these cookies share a kinship with classic snowball cookies or Mexican wedding cookies, particularly in their soft, crumbly texture and powdered sugar finish. However, the distinct almond flavor and crisp bite of the Kipferl truly set them apart, making them an essential addition to any holiday cookie platter.
The Magic of Baking with Almond Flour
Given the simplicity of the ingredients in these cookies, the quality of each component is paramount to the final taste and texture. For this particular recipe, I’m delighted to have partnered with Bob’s Red Mill, a brand I trust implicitly for its superior products. They consistently produce some of the best almond flour on the market, which is a staple in my kitchen, alongside their excellent baking flours and whole grains.
Almond flour is truly one of my favorite pantry essentials due to its incredible versatility. It lends itself beautifully to a myriad of culinary applications, from cookies and cakes to delicate doughs, rich fillings, and so much more. Beyond its adaptability, almond flour imparts a wonderful, slightly nutty flavor and contributes to a tender, delicate texture in baked goods that is simply unmatched. It’s a game-changer for those looking to elevate their baking with a gluten-friendly option that also offers a boost of healthy fats and protein.
I frequently incorporate almond flour into my recipes. Most recently, it was a star ingredient in my Cranberry Christmas Cake, adding moisture and richness, and in last month’s delightful Pear Frangipane Tart, where it created a perfectly luscious filling. To ensure its freshness and prolong its shelf life, I always store my almond flour in the freezer. Just remember to allow it to come to room temperature before you begin baking to ensure proper incorporation into your dough.
How to Make Almond Crescent Cookies: A Simple Guide to Perfect Kipferl
While the most distinctive feature of almond crescent cookies is their elegant shape, molding them into crescents is actually much simpler than it sounds. Don’t be intimidated by the shaping process; with a little practice, you’ll be creating perfect half-moons in no time!
The cookie dough itself comes together remarkably fast, typically in less than 10 minutes. For best results and ease, I highly recommend using a stand mixer equipped with a paddle attachment. This ensures all ingredients are thoroughly combined to create a uniform, smooth dough. The ideal consistency for the dough is smooth and just slightly tacky to the touch – not too sticky, not too dry.
Once your dough is ready, you’ll divide it in half. Work with one half at a time, rolling it into a log approximately 12 inches long. This initial log makes it easier to achieve consistent sizing for your individual cookies.
Next, carefully cut each 12-inch log into twelve equally sized pieces, each about 1-inch wide. This helps ensure that all your cookies are uniform in size and bake evenly. Then, take each individual 1-inch piece and roll it into a thinner, 4-inch long log. This longer, thinner shape is the precursor to the crescent.
Now comes the shaping! Gently curve each 4-inch log into a half-moon or crescent shape. Use your fingertips to subtly taper both ends, creating that classic delicate pointed tip. The center of the crescent should remain slightly thicker than the ends, giving it that perfect, rounded profile. This detail adds to both the aesthetic appeal and the enjoyable texture of the cookie.
Once all your cookies are beautifully shaped, it’s time for a crucial step: chilling the dough. Arrange the shaped cookies on a parchment-lined sheet pan and place them in the refrigerator for 20 to 30 minutes, or until they are firm to the touch.
Baking Note: This chilling period is absolutely vital! It helps prevent the cookies from spreading excessively during baking, ensuring they maintain their lovely crescent shape. Please, do not be tempted to skip this step – it makes all the difference in achieving perfectly formed Kipferl!
After baking (the cookies should be fairly pale with just a hint of golden at the edges and bottom), allow them to cool on the baking sheet for just a minute or two. The timing here is key: the cookies must still be warm when you roll them in powdered sugar. If they cool too much, the powdered sugar won’t adhere properly, resulting in an uneven coating. The warmth helps the sugar melt slightly onto the surface, creating a beautiful, consistent, and lasting powdered finish.
Why You’ll Fall in Love with These Almond Crescent Cookies:
- Exquisite Texture: Each bite delivers a lovely buttery, yet wonderfully light and crisp texture that practically melts in your mouth. The combination of all-purpose and almond flour creates a delicate crumb that is simply divine.
- Rich & Balanced Flavor: These cookies boast a truly remarkable flavor profile, thanks to the quality almond flour, bright almond extract, and pure vanilla. The subtle hint of ground cinnamon (or cardamom if you prefer) in the powdered sugar adds a warm, inviting spice that perfectly complements the nutty almond base.
- Quick & Easy Preparation: The dough comes together incredibly quickly, requiring just seven basic, readily available ingredients. This means less time in the kitchen and more time enjoying the holiday festivities!
- Effortless Elegance: Forget complicated decorations, fancy piping tips, or any fuss. These cookies achieve their elegant look with just a simple dip and a final dusting of powdered sugar. Their natural crescent shape is beautiful enough on its own.
- Excellent Shelf Life: Not only are these crescent cookies fabulous on the day they’re baked, but they also hold up exceptionally well. Stored in an airtight container, they retain their delightful taste and texture for up to a week or even longer, making them perfect for preparing ahead.
- Highly Adaptable: These cookies serve as a fantastic canvas for your creativity. Feel free to adapt and infuse them with various flavors:
- Citrus Zest: Add a teaspoon of lemon, orange, or grapefruit zest to the dough for a bright, aromatic twist.
- Different Extracts: Experiment with a touch of rosewater, pistachio extract, or even a hint of rum extract for different flavor dimensions.
- Alternative Spices: Instead of cinnamon, try ground cardamom, a pinch of nutmeg, or a blend of your favorite holiday spices.
- Chocolate Drizzle: For a decadent touch, once the cookies are completely cooled, drizzle them with melted dark or white chocolate. This adds a beautiful contrast and an extra layer of sweetness.
- Nut Variations: While almond flour is key here, a tiny bit of finely ground pistachios or walnuts could be incorporated into the dusting sugar for added texture and flavor.
Did I also mention that these delightful cookies make for an excellent edible holiday gift? Package them beautifully in a decorative tin or box, and you have a thoughtful, homemade present that everyone will adore. They are perfect for cookie exchanges, hostess gifts, or simply sharing with loved ones. The joy of baking and sharing these traditional treats is a holiday tradition in itself.
Happy baking, friends! May your kitchens be filled with delicious aromas and your hearts with holiday cheer as you create these unforgettable Almond Crescent Cookies.
Almond Crescent Cookies
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
Ingredients
Cookie Dough
- 2 sticks (8 oz; 230 g) unsalted butter softened
- 2 cups (240 g) unbleached all purpose flour
- 1 cup (100 g) Bob’s Red Mill Almond Flour
- ½ cup (60 g) powdered sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Rolling Sugar
- 1 cup (120 g) powdered sugar sifted
- ½ teaspoon ground cinnamon or ground cardamom
Instructions
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Combine all of the cookie dough ingredients in the bowl of a stand mixer fitted with a paddle attachment. Slowly combine over low speed, gradually increasing to medium speed, until the mixture comes together and forms a dough. It will be fairly crumbly and dry at first, but will become smooth as it mixes.
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Bring the dough together with your hands. Divide in half. Working with one dough half at a time, roll the dough into a roughly 1-inch wide log.
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Use a knife to divide the dough into 12 equal-sized pieces (roughly 1-inch x 1-inch in size).
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Roll each piece into a 4-inch log, then shape into a crescent moon shape, slightly tapered at each end. Transfer the shaped cookies to a parchment lined sheet pan (or other flat surface temporarily, if one will not fit in your refrigerator), setting them apart by an inch. Chill in the refrigerator for 20 to 30 minutes or until firm.
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Meanwhile, preheat the oven to 350°F (175°C) with a rack in the center position. Bake the cookies for 15 to 20 minutes, or until the edges are just beginning to turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color.
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Allow the cookies to cool on the sheet pan on a cooling rack for 5 to 7 minutes. Meanwhile, combine the sifted powdered sugar and cinnamon in a medium bowl. Gently roll the still warm cookies in the powdered sugar mixture. Transfer the cookies to a cooling rack and allow them to cool completely. Once the cookies have cooled completely, use a fine-meshed sieve to dust the cookies with the remaining powdered sugar mixture.
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Store cookies in an airtight container, between sheets of wax paper, at room temperature for up to a week or longer.
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Tips for Success:
- Chill the Dough: Chilling the shaped cookies prior to baking is a non-negotiable step. It helps prevent spreading during baking and will maintain the cookie’s beautiful crescent shape, so don’t be tempted to skip this! A firm dough yields perfectly defined cookies.
- Customize Your Flavor: Don’t be afraid to experiment with the flavors! You can easily adapt and infuse these cookies to your liking. Consider adding fresh citrus zest (lemon or orange are fantastic!), other ground spice blends like a generous pinch of ground cardamom (a truly wonderful option!), or even a hint of nutmeg or ginger. For an extra touch of indulgence, drizzle the completely cooled cookies with melted dark or white chocolate.
- Warm Cookies for Coating: Remember the trick for the perfect powdered sugar coating: roll the cookies while they are still warm (but not hot!) from the oven. This allows the sugar to adhere and slightly melt onto the surface, creating a smooth, even, and lasting finish.
- Storage: To keep your Almond Crescent Cookies fresh and crisp, store them in an airtight container at room temperature. Layer them between sheets of wax paper to prevent sticking and preserve their delicate coating. They will stay delicious for a week or even longer.