Vanillekipferl originate from Vienna in Austria, but versions of them are loved and baked throughout Germany, Poland, Hungary, and Switzerland, too. They are a non-negotiable must during Advent for me, and I regularly eat one with the first coffee of the day while it’s still pitch black outside—there’s something most satisfying about eating a moon-shaped biscuit while the moon is still visible in the sky.
This recipe is for the classic Austrian version made with ground almonds, which I find creamy and sweet, but ground hazelnuts are delicious, too, and in Hungary, walnut varieties are the most popular.
