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International Recipe : Vanilla Gipferl - Vanilla Hazelnut Crescents

This crescent-shaped (gipferl) cookie is crusty, nutty and not too strongly spiced. Crumbles when bitten.


  • 900g butter
  • 900g sugar
  • 8g vanilla extract
  • 360g whole egg
  • 160g egg yolk
  • 12g cinnamon powder
  • 720 ground hazelnut
  • 1.8kg plain flour
  • Icing sugar for coating


  1. Mix the butter and sugar until smooth, then add the vanilla extract, whole egg and egg yolk. Mix in the dry ingredients to form a dough.
  2. Roll the dough into a long “rope” and divide it into portions of 10g each with a paring knife.
  3. Shape each portion of dough into a crescent shape and lay on a lined baking tray.
  4. Bake in a preheated oven at 180 degrees C until light brown.
  5. Roll in icing sugar to coat well.
  6. Dust off the excess icing sugar once the cookies have cooled and store in air-tight container.

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Last Modified: 11/28/11.