Uschi Bux's Kipferln (Nut Crescents) Christmas Baking with SusieJ

Measurements [American]


  • 220 g flour
  • 225 g butter
  • 1 egg
  • 2 teaspoon baking powder
  • 1 tablespoon sourcream
  • 1 dash salt


  • 110 g ground hazelnuts
  • 2 tablespoon sugar
  • 2 tablespoon cocoa
  • 1 shot rum

Work the dough ingredients into a ball and put in fridge for 1/2 hour.

All filling ingredients to be mixed with just enough milk, so that you have a firm but spreadable consistency.

Then roll out the dough (from the fridge), very thin, and cut it in approx. 2-1/2"-3" squares. Place filling on each square and close up the dough around it [ you can make little rolls or pockets, etc.).

Place on a greased sheet and bake at 175 degrees C about 25 minutes until light brown.

Immediately roll in confectioner's sugar (which you can mix beforehand with 2 little pouches of vanillin sugar).

The hazelnuts can be substituted with almonds or other ground nuts.


Shortly after arriving in Canada, having tasted these cookies at an office party, an Austrian lady gave me this recipe.

The first time I tried the recipe, I ate all of the cookies within one day and immediately had to make two more batches.

Since then, I cannot help myself, I have baked these Kipferln every Christmas. But they're not typically for Christmas, they are right for every occasion.