Entête de page

Vanilla Kipferl

A recipe inspired by famous Alsatian pastry chef Christophe Felder (medium difficulty).


  • 70 g of powdered sugar

  • 2 vanilla pods

  • 240 g of soft butter

  • 280 g of wheat flour

  • 120 g of ground almonds

  • 1 teaspoon of liquid vanilla extract


  • 120 g of icing sugar

  • 2 sachets of vanilla sugar


  • 1 mixing bowl

  •  Baking tray

  • 1 grill to allow the biscuits to cool

  •  Pastry cutters

Instructions :

Preheat a fan-assisted oven to 170°C.

Cut the vanilla pods into small pieces and mix them with the powdered sugar in a small mixer or food processor to obtain a fine powder.

Sieve the powder and add the flour, soft butter, ground almonds and liquid vanilla essence. Mixed together thoroughly with a wooden spoon then finish mixing by hand.

Preheat the oven to 170°C. Dust the work surface with flour. -

Divide the dough into three equal parts. Shape each part into a sausage measuring approximately 1.5 cm in diameter. Cut each sausage into pieces around 6 cm in length. Form each length of dough into a crescent shape, thinning out the edges by hand and forming a curve.

Place the crescents on a baking tray covered with baking paper, then bake for 12-15 minutes.

Remove the Vanilla Kipferls from the oven and place them on a grill to cool, then ice them by rolling them in the icing sugar/vanilla sugar mixture. Store them in a sealed metal tin.