Vanillekipferl

Vanillekipferl
Type	Biscuit
Place of origin	Austria and Holy Roman Empire
Region or state	Vienna
Serving temperature	room temperature
Main ingredients	Almonds or walnuts, butter, flour, powdered sugar, vanilla or vanillin
	Cookbook: Vanillekipferl; Media: Vanillekipferl;

Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

Origins

Vanillekipferl originate from Vienna in Austria and are traditionally made at Christmas. They are very well known in Europe^[1] and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of the Turkish crescent moon symbolizing^[2] the celebration of the victory over the Turkish in 1683 at the Battle of Vienna.

They are also widely baked in Germany and are common in Switzerland, Hungary, Poland, Croatia, Czech Republic, Romania, Slovakia and among the Danube Swabian diaspora^[3] as a part of the typical Christmas baking. Since Advent in Germany is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter.^{[citation needed]}

Unlike other pastries, this particular kind is difficult to bake.^{[citation needed]} The raw dough is very soft because it contains a high amount of butter and it must be shaped quickly with cool hands. After baking, the Kipferl are very fragile and the baker must be very cautious when rolling them in the sugar and vanilla mixture while they are still hot from the oven.