Almond Crescent Cookies (Kipferl Cookies)
Almond Crescent Cookies – these traditional Austrian kipferl cookies are one of my favorite holiday cookies and take almost no time to prepare!
Cookie season has arrived and I’m here for it!
Last year I shared my favorite almond sugar cookies with simple icing. While I love baking traditional sugar cookies (and going crazy with the nonpareils) over the holidays, they require a much bigger time investment.
Today’s almond crescent cookies are a fabulous alternative because they are just as elegant, yet so much simpler to prepare. Let’s face it, sometimes we just need quick and easy during the craziness of the holiday season!
You’ll need to reserve 30 minutes of chill time. However, you’ll be able to have these cookies prepped, baked, and ready to go in just over an hour.
Luckily, we’re not sacrificing any flavor with these cookies.
Almond Crescent Cookies (Kipferl Cookies)
These crescent cookies are crisp, buttery, and quite hard to resist. I learned how to make these traditional Austrian cookies in culinary school years ago and loved them.
These fun half-moon cookies are classic Christmas cookie originating from Vienna, and often go by the name of kipferl (which translates to crescent or moon) or vanillekipferl (vanilla crescents).
Almond crescent cookies are made from a simple mixture of butter, all-purpose flour, almond flour, powdered sugar, vanilla, and salt. To enhance the natural almond flavor, pure almond extract is included too!
Once baked, the still-warm almond crescent cookies are dipped and coated in powdered sugar.
I like to add a touch of ground cinnamon to my powdered sugar, but ground cardamom or other baking spices could easily be substituted.
In many ways, these cookies are similar to classic snowball or Mexican wedding cookies!
Baking with Almond Flour
Since these cookies use such few ingredients, it is very important to use those of the highest quality!
Almond flour is one of my favorite pantry staples, because it lends itself to so many applications: cookies, cakes, doughs, fillings, and so much more. It also adds great texture and flavor!
I use it all the time. Most recently in this Cranberry Christmas Cake and last month’s Pear Frangipane Tart. When I’m not baking with it, I store my almond flour in my freezer to prolong its shelf life (just be sure to allow it to come to room temperature before using).
How to Make Almond Crescent Cookies:
The hardest part of making almond crescent cookies is shaping them into crescents, but it is much easier than it sounds!
Luckily, this cookie dough comes together in less than 10 minutes. I recommend using a stand mixer (or hand-held mixer) fitted with a paddle attachment.
The dough should be smooth and just barely tacky. You’ll want to divide it half, then roll each half into a 12-inch log.
Cut the log into twelve equal pieces (1-inch wide), then roll each individual piece into a 4-inch log.
Gently shape into a half-moon, using your fingertips to taper both ends. They should be slightly thicker in the center.
Once the cookies are shaped, you’ll want to chill the dough (prior to baking) in the refrigerator for 20 to 30 minutes.
Baking Note: Chilling the dough helps prevent spreading during baking and will maintain the shape of the cookie, so don’t be tempted to skip this step!
Once the cookies have baked (they should be fairly pale), you’ll want to allow them to cool for a minute or two before rolling in powdered sugar. The cookies should still be warm, otherwise the powdered sugar won’t stick and create a consistent coating.
Why You’ll Love These Almond Crescent Cookies:
- a lovely buttery, yet light and crisp texture
- great flavor from almond flour, almond extract, pure vanilla, and just a touch of ground cinnamon!
- the cookie dough comes together quickly and requires just seven basic ingredients
- no fancy decorations, piping tips, or fuss required; just a dip and final dusting of powdered sugar!
- these crescent cookies hold up very well; while they’re fabulous the day of baking, these cookies taste great up to a week or longer after baking
- you can adapt these cookies in any number of ways: citrus zest, extracts, or other spices! You could even drizzle them with chocolate.
Did I mention that these cookies make an excellent edible holiday gift? Happy baking friends!
Tips for Success: