Vanillekipferl von Arnd Erbel
Vanilla Crescents (Vanillekipferl)

Master baker Arnd Erbel from Dachsbach in Franconia reveals his recipe for delicious vanilla crescents. Perfect for giving as a gift or for snacking on yourself during Advent

Recipe for vanilla crescents

Vanilla crescents have been on the Advent table since the days of our great-grandmothers, and they are still a popular Christmas biscuit today. Whether as a small gift for friends and relatives or for your own enjoyment at home: the little croissants aka Kipferl are simply part of the Christmas season.

At Backstube Erbel - one of the oldest bakeries in Germany - master baker Arnd Erbel prepares baked goods according to tried and tested traditional recipes. Here he presents his recipe for vanilla crescents.

Zutaten für Vanillekipferl

Ingredients

  • 300 g soft butter
  • 200 g sugar
  • 75 g ground hazelnuts
  • 1 egg
  • 2 egg yolks
  • 1 pinch of salt
  • 1 vanilla pod
  • 200 g spelt flour 630
  • 200 g spelt wholemeal flour
  • fine sugar for sprinkling

Preparation

Vanilleschoten für Vanillekipferl auskratzen

Step 1

Split the vanilla pod lengthwise and carefully scrape out the inside with the blunt side of the knife or a small spoon.

 

Butter und Vanillemark zum Zucker geben

Step 2

Place 200 g sugar and 300 g softened butter in a bowl and spread the vanilla pulp onto the butter.

Butter, Zucker und Vanillemark mit der Hand zu einem Teig vermengen

Step 3

Add the egg, the egg yolks and the pinch of salt and knead everything by hand. Finally, mix in the two flours and the ground hazelnuts and knead well again until a homogeneous dough is formed. Cover the dough and chill for 30 minutes. 

Aus dem Teig für die Vanillekipferl drei „Würste“ rollen

Step 4

Roll three “sausage-like shapes” out of the dough and cut them into 3 cm long pieces.

Aus den Teigstücken die Vanillekipferl formen

Step 5

First, form these into balls, roll the balls between the palms of your hands and form the typical half-moon shapes.

Die Vanillekipferl mit etwa 2 cm Abstand auf einem Backblech verteilen

Step 6

Place the crescents on a baking tray lined with baking paper and bake in a preheated oven at 180 degrees for 12-15 minutes (until the tops turn golden brown).

Die fertig gebackenen Vanillekipferl mit selbstgemachtem Vanillezucker bestreuen

Step 7

Sprinkle with fine sugar or icing sugar immediately after baking.

Bäckermeister Arnd Erbel genießt seine selbst gebackenen Vanillekipferl

Bon appétit!

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