Viennese Crescent Cookies

Viennese crescent cookies are a tradition in Austria. They’re made with hazelnuts, shaped like a half-moon, and dusted with confectioners’ sugar. One nibble and we think you’ll understand why they’re a classic.

A pile of Viennese crescent cookies on a platter with greenery and Christmas ornaments on the side

These Viennese crescent cookies are traditional Christmas cookies in Austria. As Gourmet magazine wrote, “From Vienna, city of music, laughter, and good food comes a cookie so delicate, so fragile, so meltingly good that it takes its place with the most famous of Vienna’s justly famous pastries.” We’re incredibly taken by these cookies, borrowed from that same issue of Gourmet, and their soulful crunch, delicate texture, and dusting of confectioners’ sugar that’s as light as the first snowfall. We’re also more than a little curious as to their proper name. Turns out it’s Vanillekipferl, although don’t ask us how to pronounce it. Or how to say it three times fast. Especially not when we’re distracted with our mouths full of these little lovelies.–Renee Schettler

*How to remove the skins from hazelnuts

You can often purchase hazelnuts with the papery skins already removed. However, if that’s not an option, we’ve got a couple ways to DIY. Those skins can be a little tricky and sticky to remove, but these approaches help rid your hazelnuts of almost all of that dark outer covering.

Rub the Hazelnuts
If your recipe calls for toasted hazelnuts and you don’t mind a few specks of skin still stuck to the nuts, simply dump the hazelnuts on a rimmed baking sheet and toast in a 350°F (180°C) oven for about 10 minutes until the hazelnuts are pale golden and barely fragrant. Watch them closely as they can quickly go from not quite done to scorched and bitter in a matter of seconds. Immediately dump the hazelnuts onto a clean kitchen towel, fold the ends over the hazelnuts, and let them rest for about 10 minutes. Then use your hands to vigorously rub the nuts, still inside the towel, against one another. This will take off most, but not all, of the skins.

Blanch the Hazelnuts
Alice Medrich shared this nifty trick with Julia Child years ago and it’s a keeper. You blanch, or quickly dunk in boiling water, the hazelnuts. But you want to add some baking soda to the water. Use 2 cups boiling water and 3 tablespoons baking soda. Toss in the hazelnuts and boil for 3 minutes. The water may turn dark. Don’t freak out. Pour the hazelnuts and their boiling water into a colander placed in the sink and rinse under cool running water. The skins should slip right off.

Viennese Crescent Cookies

  • Quick Glance
  • (3)
  • 45 M
  • 4 H
  • Makes 48 cookies
5/5 - 3 reviews
Print RecipeBuy the The Gourmet Cookbook cookbook

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  • For the vanilla confectioners' sugar (for coating)
  • For the crescents


Make the vanilla confectioners’ sugar

In an airtight container, combine the confectioners’ sugar and vanilla bean and let stand, covered, for at least 24 hours. Sift before using. (The vanilla sugar will keep in an airtight container at room temperature for up to several months.)

Make and bake the Viennese vanilla crescent cookies

In a food processor or high-powered blender, pulse together the flour, 1/4 cup confectioners’ sugar, salt, and hazelnuts until the nuts are finely ground, about 30 seconds. Add the butter and pulse just until a dough forms. If the dough is crumbly, you may need to pulse it a little longer until it forms a dough. Turn the dough onto your work surface and and gently form it into a ball and then flatten it into a disk. Wrap it in plastic wrap or wax paper and refrigerate for at least 2 hours and up to 24 hours.

Preheat the oven to 350°F (175°C). Adjust the oven rack to the center of the oven.

Roll level tablespoons of dough (about 18 grams) into balls. Then roll each ball on a smooth surface into a 3-inch log with slightly tapered ends. Bend each log to form crescents and arrange them about 1 inch apart on baking sheets. 

Tester tip: If you tend to have hot hands, try occasionally cupping a few ice cubes in your palm while working with the dough. It actually helps keep the butter from starting to soften, which in turn helps your cookies retain their shape.

Bake the cookies until the edges are pale golden, 12 to 15 minutes.

Transfer to a wire rack to cool slightly, about 2 minutes.

Coat the Viennese crescent cookies

Sift enough vanilla confectioners’ sugar onto a rimmed baking sheet to cover the bottom.

Carefully transfer the slightly cooled baked crescent cookies to the sugared baking sheet and sprinkle with enough sugar to coat completely. Transfer the crescents to wire racks to cool completely. (The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days.) Originally published October 1, 2006.

Print RecipeBuy the The Gourmet Cookbook cookbook

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Recipe Testers' Reviews

These are very delicate cookies that are easy to make. They're buttery, light, and truly "melt in your mouth." I have made these before using other recipes but the vanilla sugar adds a flavor that cookies made from other recipes do not have. They are similar but not nearly this good.

These little Viennese vanilla crescents are the real thing. When I served them to my German friend, she said, "These bring me back to my childhood. These are just what my mother made. And they were served all over Germany and Austria and always made with hazelnuts."

This is a dry cookie, like a shortbread. Not too sweet but with the pleasant flavor of hazelnut permeating the cookie. I found the cold dough a bit hard to work with but once I let it warm a bit, it was much easier for me to roll into a log. However, it didn't work for me to roll it on a smooth surface, I needed to roll it between my hands.

I baked the cookies for 14 minutes, cooled for 2 minutes, then coated them with the vanilla infused confectioners' sugar. The cookies moistened as they sat. After a day, they needed to have more confectioners' sugar put on them. The taste of the hazelnuts became more pronounced as the cookies sat.

I was able to make 60 cookies.


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  1. I am confused as to how much butter I use…is it 12 oz total or three 12 oz sticks of butter? Help!

  2. Let me say up front: I’m not a fiddly cookie kind of guy. I like sturdy, hardy doughs–like David’s chocolate chip cookies. You can throw those dough balls against the wall and they’d survive. But I made these because my family was hankering for a traditional Christmas cookie.

    I didn’t have hazelnuts on hand so I looked up the amount of fat in pecans, which I did have, and it was the same as hazelnuts. Pecans it was. The dough came together easily. I think I might have overprocessed it a bit, but an overnight lock up in the fridge took care of that.

    The dough logs kept softening in my hands so I took the advice above and cupped ice cubes. It helped immensely. It took me 15 minutes for the cookies to bake.

    When i grabbed a hot cookie fresh from the oven, I was disheartened to watch it crumble into dust. (Well, I was pissed, if you want to know the truth.) My husband said to stop being impatient and to let the cookies cool. Once cooled, they were sturdier, for sure–but sturdier is a relative term here. They are definitely delicate.

    I found I had better luck coating the cookies with sugar when they were barely warm. When they were really warm, the sugar seemed to dissolve.

    While these were good the day they were made, they were much better the next morning with tea for breakfast. They truly do melt in your mouth.

    1. Tuck, lovely to hear that you appreciate these classic Christmas cookies as much as we do! (And not surprising to hear that you, like so many of us, are also a fan of David’s Ultimate Chocolate Chip Cookies–those are also definitely keepers!) Appreciate you sharing your experience with these, they can be a little tricky as the dough is a touch drier than many cookie doughs and, as you experienced, the resulting cookies are a touch more delicate. And that lovely, delicate, ever-so-light texture and subtly sweet, nutty taste is exactly why we don’t mind fussing with the dough. Again, we’re so pleased to hear you like these and look forward to hearing which recipe on the site you try next! Thanks for your time. Wishing you and yours all the magic of the season…

  3. Help! Just mixed up the dough for this (to bake tomorrow) – is the dough supposed to be really crumbly? I weighed everything exactly as written, used cold butter etc., and it was very hard to gather it up in a ball without it breaking apart. But, I wrapped it up tight as I could and stuck it in the frig. I even had exactly 5 oz. of beautiful hazelnuts from Italy! I’m really worried about it being too dry and crumbly when I take off the plastic wrap!

    1. Hi WendyK, did you measure the flour as well? It sounds like you might need a bit more moisture in your dough. If it is still crumbly tomorrow, try giving it a spritz of cold water, knead and see if the dough comes together.

  4. Thank you! I have been searching for a recipe for these cookies for years!! I’m excited to make (and eat) them. Thanks again and have a wonderful Christmas!

    1. You’re so very welcome, VJ! We know the frustration at not finding a recipe you desperately want…and we know the elation, too, upon finally happening upon it! We’re all THRILLED that this recipe is such a welcome addition to your repertoire. Hope you enjoy. Wishing you and yours all the magic of the season…

  5. I’ve just made the dough for these cookies tonight, and they’re sitting in the fridge ready to be baked off tomorrow. I followed your instructions and nicely wrapped them up. I took took a little piece to try it and they are not sweet at all.

    In your directions no mention is made about adding the 2 cups of confectioners. I’m assuming it’s an error that was omitted.

    I made the confectioners vanilla sugar, but that’s for rolling the cookies in after they are baked. I’m thinking of breaking clumps of dough off and mixing that with the 2 cups of confectioners sugar back in the food processor. Do you think that will work. With all the butter in there l’m not worried about a tough overworked dough. I have to say even without the sugar in the dough it still tasted good.

    1. Branka, I’m going to have to ask you to trust me on this. You made the Vanilla Confectioners’ Sugar first. And, yes, that is what the cookies are rolled in. The 2 cups of sugar listed under the dough ingredients, is the Vanilla Confectioners’ Sugar you already made. The cookies are buttery and delicious and get their sweetness from the coating of sugar. This a classic, beloved cookie! I think adding the sugar to the dough would be a mistake and make the cookies very crumbly. Please let me know what you think when you’ve made them.

      1. Well, you are so right David. I baked them off early this morning and tasted one, and it’s perfect. I was just a bit confused when l saw the 2 cups of confectioners sugar listed in with the ingredients.

        I grew up in a European household and never tasted a chocolate chip or oatmeal cookie till was a teenager. Baking was a very elaborate time-consuming affair, which thankfully l learned from my mom.

        I love your website and all your recipes! I’ve tried various ones and none have disappointed. Thank you very much for putting so much time and effort into doing this for us.

        1. Branka, I’m delighted you didn’t go off freelancing and add the sugar to the already-mixed dough. And I’m delighted you enjoyed the cookies. I took another look at the recipe and, based on your comments, went in and rewrote the directions to make them clearer. Please tell me if I succeeded. And thank you for the kind words. I wish you and yours a happy holiday season!

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