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Matcha Kipferl | Bake to the roots

Matcha Crescents (Kipferl)

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:12
  • Total Time: 01:00
  • Yield: 36
  • Category: Cookies
  • Cuisine: German


Classic German Christmas Cookies with a twist: Vanilla Kipferl turned into Matcha Kipferl aka. Crescents.


For the dough:
2/3 cup (150g) butter, softened
1/4 cup (50g) confectioners’ sugar
1 1/2 tbsp. matcha powder
1 tsp. vanilla extract
5.3 oz. (150g) all-purpose flour
1/4 cup (30g) cornstarch
3.5 oz. (100g) ground blanched almonds
pinch of salt
For the coating:
1/2 cup (100g) sugar
1/4 cup (30g) confectioners’ sugar
1 tbsp. vanilla sugar
1 tsp. matcha powder


1. Add the butter, confectioners’ sugar, matcha powder, and vanilla extract to a large bowl and mix until well combined. Mix the flour with cornstarch, ground almonds, and salt and add to the bowl – mix until just combined. Shape the dough into two logs and wrap in plastic wrap. Place in the fridge for at least one hour. Mix the ingredients for the coating in a small bowl and set aside.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Take the first log out of the fridge and cut into approx. 18 slices and shape each slice into a small crescent (leftover dough should go back into the fridge). Place on the baking sheet with some space in between and bake for about 12 minutes. Take out of the oven and let cool down a bit on the baking sheet. Roll the still a bit warm crescents in the coating mixture and let cool down completely on a wire rack. Be careful – the warm crescents tend to break easily. Repeat with the remaining dough.


Enjoy baking!