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Vanilla Crescent cookies

Are you fan of vanilla and nuts? If yes, the you'll adore vanilla crescent cookies that are buttery and crumbly and literally melt in your mouth. These are traditional Austrian cookies sometimes called Viennese crescents. So easy to make, these cookies are perfect choice for both everyday afternoon tea time or holiday cookie tray. You will adore their sweet vanilla flavour. Let's check what we need for these cookies and how to make them.

what you'll need for vanilla crescent cookies

For these simple cookies you will need: ALMONDS (toasted), HAZELNUTS (toasted), PLAIN FLOUR, GRANULATED SUGAR, BUTTER, EGG YOLKS plus icing sugar and VANILLA SCENTED SUGAR for coating.

These cookie recipe come in a variety of versions, some calls for walnuts, some for almonds or hazelnuts. We choose the mix of almonds and hazelnuts and toasted them to accent the nuttiness in the cookies. So, first step in this recipe is to toast nuts then blitz in the food processor.

The star of these cookies is the sweet vanilla. Buy it in the store in baking aisle or make your own (keep vanilla bean in the granulated or caster sugar for 2 weeks). 

how to make the dough for the cookies

Makin the dough is so easy and quick. Combine all dry ingredients in one bowl then add cold butter and knead a dough. The dough should be a little crumbly but don't worry - this makes the cookies to melt in your mouth once baked.

how to shape vanilla crescent cookies

Take a small amount of dough and roll into a thin rope. Cut the rope into 5 - 6cm long sections and roll into the crescent shape. Place on the baking sheet and bake until golden. Once they are baked, roll them into a mix of caster and vanilla sugar.

storing vanilla crescent cookies

These cookies are ideal for making ahead as they can be stored in an airtight container for weeks. We love this cute glass jar which will look amazing filled with these vanilla crescent cookies.

shop kitchen essentials for this recipe

Digital Kitchen Scale | Mixing Bowl | Food Processor or Nut Grinder | Baking Sheet | Cookie Spatula | Small Bowl

Vanilla Crescent Cookies

MAKES: 18 Cookies
COOKS IN: 30 Minutes


For the dough

  • 50g almonds
  • 50g hazelnuts
  • 300g plain flour
  • 60g sugar
  • 1 pinch of salt
  • 200g butter
  • 2 egg yolks
  • 1 tablespoon of finely grated lemon zest
  • 1 teaspoon vanilla bean paste

for the coating

  • icing sugar
  • 2 sachets of vanilla scented sugar, for coating


  1. Toast both almonds and hazelnuts and ground them finely.

  2. Combine plain flour, ground almond, ground hazelnuts, sugar, salt in a large bowl. Add butter and knead a dough. Form a disc from the dough, wrap in a cling film and place in the fridge for 2 hours.

  3. Preheat the oven to 190 C and line the baking sheet with baking paper.

  4. Roll the pieces of dough into a rope (0.5cm thick) then cut into 5cm pieces and form a crescent. Place them on the baking sheet and bake in the oven for 10 minutes or until the edges are slightly brown.

  5. Mix caster sugar with vanilla scented sugar in one bowl then roll each cookie while still warm.

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