Almond Kipferl - Dutch Crescents

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Total Time
20 mins
10 mins

A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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  • 13 cup butter or 13 cup shortening
  • 12 cup sugar
  • 2 egg yolks
  • 18 teaspoon salt
  • 12 cup blanched almond, ground
  • 1 23 cups flour, sifted


  1. Preheat oven to 350F and lightly grease a baking sheet.
  2. Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
  3. Add egg yolks, one at a time, beating hard after each addition.
  4. Add salt, ground almonds, flour and mix well.
  5. Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
  6. Arrange on prepared baking sheet into crescent shapes.
  7. Bake for about ten minutes.