Vanillekipferl

Vanillekipferl are crescent-shaped shortbread of ground almonds, butter and vanilla, baked pale and rolled warm in vanilla sugar. They are Austria's classic Christmas cookie, appearing on nearly every festive plate from late November onward.

What it really is

A dough of ground almonds, butter, a little flour and vanilla is worked into a soft paste and rolled into small crescents by hand — no rolling pin, no cutter, just fingers shaping each one before it goes in the oven. They bake only until pale, never browned, since a Kipferl that colours has gone past the point where the almond stays delicate. Still warm from the tray, each one is rolled in vanilla sugar, which melts slightly into the surface and sets as a fine, fragrant coating.

The warm roll is not optional. Sugar rolled onto a cooled cookie sits on top as a dusting; rolled on while the crescent is still warm, it fuses lightly to the crust instead.

How it is served

• At room temperature, piled on a plate rather than plated individually.
• Alongside other Christmas biscuits, as part of a mixed festive tray.
• With coffee or tea, as an afternoon treat through the whole of Advent.

How to write it on the menu

• Flag gluten, dairy and almonds; the almond content is high enough to matter to a guest with a tree-nut allergy.
• Say if the sugar coating is genuine vanilla sugar or a plain icing sugar substitute; the difference is real to anyone who grew up with the original.
• It is naturally vegetarian, and, made without egg, close to but not automatically vegan — the butter alone rules that out.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.