Vanilla Kipferl by Christophe Felder

Vanilla Kipferl are a delicious Viennese-style cookie, perfect for tea time or a special occasion. This recipe comes to us from the acclaimed pastry chef Christophe Felder.


  • 150 g (5.3 oz) butter
  • 75 g (2.6 oz) almond powder
  • 75 g (2.6 oz) icing sugar
  • 2 egg yolks
  • 1 vanilla bean
  • 250 g (8.8 oz) white flour


  1. Cream together the butter, almond powder, and icing sugar until light and fluffy.
  2. Add the egg yolks one at a time and mix until fully incorporated.
  3. Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Add them to the mixture and mix again.
  4. Add in the flour and mix until all of the ingredients are well blended.
  5. Shape the dough into two logs about 3 cm (1 inch) in diameter, wrap them in plastic wrap, and refrigerate for about 1 hour.
  6. Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
  7. Cut the logs into discs about 5 mm (¼ inch) thick and place them on the prepared baking sheets, leaving some space between each cookie.
  8. Bake in preheated oven for 10 minutes or until golden brown.

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