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Kardamom Kipferl | Bake to the roots

Cardamom Crescents

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:11
  • Total Time: 01:45
  • Yield: 30 1x
  • Category: Cookies
  • Cuisine: Germany


A delicious new take on classic vanilla crescent cookies: Cardamom Crescents! So good!



1/2 cup (120g) walnut halves
1/2 cup (120g) butter, softened
1/2 cup (60g) confectioners’ sugar
1/2 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. salt

confectioners’ sugar for dusting


1. Add the walnut halves to a mixer and mix until you get fine crumbs (but not a puree). Set aside.

2. Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with ground cardamom, cinnamon, and salt, then add to the bowl and mix until just combined. Add the ground walnuts and mix in. Transfer the dough to a large piece of plastic wrap and shape into a log, wrap tightly and place in the fridge for at least 1 hour (or overnight).

3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the roll of dough out of the fridge, cut it into thin slices and shape those slices into crescents (first, roll them into small sausages and bend them into the crescent shape) – place the rest of the dough back in the fridge. Place the crescents with some space in between on the baking sheet and bake for 10-11 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and dust the still warm crescents with confectioners’ sugar. Let cool down completely. Repeat with the remaining dough. The crescents/kipferl should be stored separately from other cookies in a tin box and should be eaten within 4-5 weeks.


Enjoy baking!