Cornetti alla vaniglia

Courtesy of

Vanilla Crescent Biscuits (Vanillekipferln)
The universal taste of Christmas is a permanent fixture in South Tyrolean holiday baked goods.

Basic information

  • Preparation time: 00:30 h.
  • Persons: 8


  • 320 g flour
  • 60 g almonds, peeled and finely grated
  • 60 g unpeeled, ground hazel nuts
  • 270 g butter
  • 120 g sugar
  • 2 eggs
  • 1 pinch of salt
  • sugar and vanilla sugar for rolling


  • Place the flour on a work surface and mix in the almonds and hazelnuts.
  • Knead together butter (cut into cubes), sugar, eggs, and salt; add flour mixture and work into a smooth dough. Form into a roll.
  • Let dough chill in the refrigerator for 1 hour.
  • Cut the roll of dough into small pieces, forming little balls; roll balls into small cylinders and bend both ends to form crescents.
  • Place the crescents onto a baking sheet and bake until light brown.
  • While still warm, roll crescents in the vanilla sugar mixture.

From the cookbook Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

Regional recipe from Südtirol