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York for Europe

Celebrating the European city of York

Austrian Vanillekipferl (Vanilla crescents) from Austria

yorkshire countryside


  • 280g of ordinary plain flour
  • 210g of butter (cold)
  • 100g grated almonds
  • 100g fine granulated sugar
  • 1 packet of vanillin sugar, essence to taste (or grated vanilla pod)


Mix well and leave to set in the fridge for at least one hour.

Roll out and form crescent or star shapes.

Place on greased paper.

Heat oven to 175 degrees and bake for 12-15 minutes.

When warm, but not hot, roll lightly in powdered sugar.

Careful, they break easily. Good luck.