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 hazelnuts
  • 270 g butter
  • 120 g sugar
  • Two eggs
  • One pinch of salt
  • sugar and vanilla sugar for rolling

How to make Cornetti alla vanigliaVanilla Crescent Biscuits (Vanillekipferln)

  • 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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at