Melting vanilla-almond crescents (Vanillekipferl) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 248) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on January 07, 2019

    We found these a bit dull. The vanilla wasn't strong enough, so there wasn't much flavor.

  • Astrid5555 on December 07, 2017

    I wanted to try these because the dough can be made in the stand mixer, all my other recipes have to be made by hand. While these are good, they do not resemble the Vanillekipferl my mum usually bakes for Christmas and you find in Austria. Still, not bad at all!

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Reviews about this recipe

  • Salt Sugar and I

    These little crescent shaped cookies are drowned in icing sugar and melt in your mouth. Perfect on Christmas morning with a cuppa in pyjamas.

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