These cookies, known as Vanillekipferl in Austria, are similar to shortbread, with a melt-in-the-mouth texture, buttery flavor, and hint of almond. They’re a favorite during the holiday season and go perfectly dunked in Viennese hot chocolate, which is thick and decadent.
On the Ingredients
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
Almond Crescent Cookies with Viennese Hot Chocolate
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minutesThese cookies, known as Vanillekipferl in Austria, are similar to shortbread, with a melt-in-the-mouth texture, buttery flavor, and hint of almond. They're a favorite during the holiday season and go perfectly dunked in Viennese hot chocolate, which is thick and decadent.
Ingredients
- Cookie Ingredients
1 cup butter (softened)
1/2 cup granulated sugar OR monk fruit sweetener
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
2 1/4 cups all purpose flour
1 cup almond flour
1/4 cup powdered sugar OR powdered swerve
- Hot Chocolate Ingredients
3 cups milk
1 cup dark chocolate
whipped cream to top
Directions
- Cookie Instructions
- Preheat the oven to 350° F. Line two cookie sheets with parchment paper.
- In a mixing bowl, beat together the butter and sugar until thoroughly combined. Mix in the vanilla extract, almond extract, and salt.
- Add the flour and almond flour a little at a time, beating at a low speed. The dough will be crumbly. You will know it's the right consistency if you pick up about 1.5 tbsp, press it together, and it sticks together. If it falls apart, add a splash of milk (very little amount). If it's sticky, add a little more flour.
- Take the 1.5 tbsp of dough and form it into a crescent shape. Place on the cookie sheet and repeat with the remaining dough. It should make around 30 cookies.
- Bake for 12-14 minutes, until the tops are not doughy looking and the edges have just started to brown (do not cook until the cookies are golden brown). Remove from the oven and let cool for 5 minutes on the cookie sheet. Dust with powdered sugar and let cool the rest of the way.
- Viennese Hot Chocolate
- Place the chocolate and 1 cup of milk in a saucepan and heat, stirring continuously, until the chocolate melts.
- Add the remaining 2 cups of milk and bring to a simmer.
- Remove from heat and serve with a dollop of whipped cream on top and the crescent cookies (dunk them!). Enjoy!
