These exquisite Half-Moon Dry Cookies are a delightful, buttery, and fragrant European pastry, traditionally known as “Vanillekipferl.” Enriched with ground almonds and infused with rich marzipan, they offer a tender, melt-in-your-mouth texture. The addition of real vanilla pulp and a hint of vanilla pudding powder elevates their delicate, sophisticated flavor. Perfect for holiday platters or as a beautiful, traditional dry biscuit.
šHalf-Moon Dry Cookies
Description
These exquisite Half-Moon Dry Cookies are a delightful, buttery, and fragrant European pastry, traditionally known as "Vanillekipferl." Enriched with ground almonds and infused with rich marzipan, they offer a tender, melt-in-your-mouth texture. The addition of real vanilla pulp and a hint of vanilla pudding powder elevates their delicate, sophisticated flavor. Perfect for holiday platters or as a beautiful, traditional dry biscuit.
Ingredients
Instructions
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Mix Dry Ingredients
In a large bowl, place the Almond Flour, Ground Almonds, Baking Powder, Vanilla Sugar and Pudding Powder and mix them.
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Add the Rest
Then add Marzipan, Eggs and Butter.
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Knead
Knead everything together with your hands until you have a smooth and uniform dough.
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Shape
Form the Dough into small Half-Moon or crescent shapes.Ā
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Arrange them side by side on a Baking Sheet lined with Parchment Paper.
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Bake
Bake for 10ā15 minutes.Ā
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The edges should just begin to turn light brown
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Allow the Cookies to cool completely on the tray before generously dusting them with Powdered Sugar.
English 
German