Vanillekipferl Dessert Himbeeren: A Modern Take on a Festive Favourite

Are you looking for a showstopping dessert that captures the festive spirit while offering something new and exciting? We all cherish traditional Christmas bakes, but sometimes the occasion calls for a recipe that transforms a familiar treat into something truly memorable. The solution is found in a beautiful pairing: the buttery, delicate texture of a classic Austrian biscuit with the vibrant, tart flavour of fresh raspberries. We are excited to show you how to create the most delightful Vanillekipferl Dessert Himbeeren, a dessert destined to be the highlight of your holiday celebrations.

This recipe reimagines the beloved vanilla crescent as an elegant plated dessert. Picture the scene: tender, almond-flavoured biscuits, warm from the oven and coated in vanilla sugar, are artfully arranged with a striking, sharp raspberry coulis. This is a culinary pairing that achieves perfect harmony, balancing rich, nutty notes with a clean, fruity finish. It’s no wonder this is one of our go-to christmas dessert ideas!

Understanding the Classic Vanillekipferl

Before we assemble our raspberry creation, let’s pay homage to its foundation: the vanillekipferl. These small, crescent-shaped biscuits have their roots in Vienna, Austria, and are an essential part of Christmas festivities throughout Central Europe. They are typically made with finely ground nuts like almonds, walnuts, or hazelnuts, which gives them their signature crumbly texture and rich flavour, all finished with a generous coating of vanilla-infused icing sugar. The history of these biscuits is layered with charm, with legends suggesting their shape commemorates a historic victory. To delve deeper into their cultural importance, you can learn about the history of traditional Austrian baking.

While these biscuits are wonderful on their own, we find their nutty character provides the ideal canvas for a more complex dessert. This is where the raspberries make their entrance, adding a splash of vibrant colour and a zesty tang that cuts through the richness beautifully.

Why You’ll Love This Recipe

• • Exquisite Flavour Harmony: The sweet, nutty profile of the vanilla crescents is perfectly balanced by the sharp, fresh taste of the raspberry coulis. It’s a sophisticated duo that will delight everyone.
  • Beautiful Presentation: The visual appeal of the pale, sugar-coated biscuits against the vivid red of the raspberry sauce creates an impressive-looking dessert with very little fuss.
  • Effortless to Create: Despite its elegant look, this recipe is remarkably straightforward. We guide you through each stage, making it an achievable and enjoyable project for bakers of all levels.

• • Ideal for Any Celebration: Although it feels distinctly festive, this Vanillekipferl Dessert Himbeeren is wonderful for any special meal, from a formal dinner party to a relaxed weekend get-together.
  • Conveniently Prepared in Advance: Both the biscuits and the raspberry coulis can be made ahead of time, which means assembling the dessert is quick and easy when you are ready to serve.

Ingredients

• 250g plain flour
• 100g ground almonds
• 210g unsalted butter, cold and cubed
• 80g caster sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt
• 100g icing sugar
• 2 tsp vanilla bean paste or the seeds from 1 vanilla pod
• 300g fresh or frozen raspberries
• 50g caster sugar (or more, to taste)
• 1 tbsp lemon juice
• 2 tbsp water
• Fresh raspberries
• A sprig of fresh mint

Step-by-Step Guide to Making Your Vanillekipferl Dessert Himbeeren

We have organised the recipe into simple, clear stages. There’s no need to feel intimidated by the different elements; each part is easy to manage, and the final creation is well worth the effort. In the same way that a satisfying plate of Garlic Parmesan Chicken Pasta Recipe brings comfort, this dessert delivers pure delight.

Part 1: Preparing the Vanillekipferl Dough

1. Combine Dry Ingredients: In a spacious bowl, sift and whisk the plain flour, ground almonds, caster sugar, and salt together to ensure they are well combined.
2. Add the Butter: Tip the cold, diced butter into the flour mixture. Use your fingertips or a pastry cutter to rub the butter in until you achieve a texture similar to fine breadcrumbs. It’s best to work quickly so the butter remains cold.
3. Incorporate Wet Ingredients: Lightly beat the egg yolks with the vanilla extract in a separate small bowl. Make a well in the centre of your dry ingredients and pour this mixture in.
4. Form the Dough: Use a spatula or wooden spoon to gently bring the ingredients together. Once a shaggy dough forms, turn it out onto a lightly floured surface and knead it very briefly until smooth. Avoid overworking the dough to keep the biscuits tender.
5. Chill the Dough: Encase the dough in cling film and place it in the refrigerator to chill for at least one hour, or for as long as 24 hours. This is a vital step, as it helps the butter firm up, which makes the dough easier to shape and prevents the biscuits from spreading while baking.

Part 2: Shaping and Baking the Biscuits

1. Preheat and Prepare: Set your oven to 160°C (140°C Fan / Gas Mark 3). Prepare two large baking trays by lining them with baking parchment.
2. Shape the Crescents: Remove the chilled dough from the fridge and cut it into four manageable pieces. Taking one piece at a time, roll it into a long log, about 2cm in diameter. Slice this log into 3-4cm sections. Gently roll each section, tapering the ends slightly, and curve it into a crescent moon shape.
3. Arrange on Trays: Carefully place the shaped crescents onto your prepared baking trays, ensuring there is a small amount of space between each one to allow for even baking.
4. Bake to Perfection: Bake in the preheated oven for 12-15 minutes. The biscuits are ready when the edges are a very light golden brown; they should not be dark.
5. Coat with Vanilla Sugar: As the biscuits bake, prepare the vanilla sugar. In a shallow dish, mix the icing sugar and vanilla bean paste or seeds until thoroughly combined. Once the biscuits are out of the oven, let them rest on the tray for a minute until they are firm enough to handle. While still very warm, gently roll each one in the vanilla sugar until it is fully coated, then move them to a wire rack to cool completely.

Part 3: Crafting the Perfect Raspberry Dessert Coulis

This brilliant coulis is the soul of our raspberry dessert. Its tangy flavour provides the perfect contrast to the rich, buttery biscuits.

1. Simmer the Ingredients: In a small saucepan, place the raspberries, caster sugar, lemon juice, and water. Set it over a medium heat.
2. Cook and Mash: Bring the mixture to a low simmer, stirring now and then. The raspberries will start to soften and collapse. You can encourage this process by gently mashing them with the back of a spoon. Let it cook for 5-7 minutes until the fruit has broken down and the sauce has started to thicken.
3. Strain for Smoothness (Optional): For an exceptionally smooth and elegant coulis, push the mixture through a fine-mesh sieve into a clean bowl. This will remove the seeds. If you don’t mind the seeds and prefer a more rustic feel, you can omit this step.
4. Cool: Let the coulis cool down to room temperature. It will continue to thicken as it cools. The finished coulis can be kept in an airtight container in the fridge for up to a week.

Part 4: Assembling Your Masterpiece

Here comes the most creative part! There are no strict guidelines, so let your artistic flair shine. We suggest the following presentation for a stunning Vanillekipferl Dessert Himbeeren.

• Spoon a generous amount of the raspberry coulis onto the centre or side of each plate.
• Thoughtfully arrange 3-4 Vanillekipferl biscuits on or beside the vibrant sauce.
• Garnish with a couple of fresh raspberries and a sprig of fresh mint to add a touch of colour and freshness.
• For a final flourish, lightly sift a little extra icing sugar over the entire dessert just before serving.

This dessert serves as a wonderfully light conclusion to a hearty meal. It provides a refreshing contrast, especially after a comforting main dish like a rich Low Carb Chicken Casserole.

FAQ

Conclusion: Your New Festive Favourite

We are certain that this Vanillekipferl Dessert Himbeeren will earn a special place in your collection of festive recipes. It celebrates a classic Austrian bake while introducing a bright, contemporary twist that feels both timeless and fresh. The blend of crumbly, vanilla-almond biscuit with the sharp, fruity tang of raspberry is truly a winning combination.

This year, we invite you to add a new and impressive dish to your list of Christmas dessert ideas. This is a recipe that encourages creativity and guarantees a wonderfully delicious outcome. We hope you will give it a try and would love for you to share your results in the comments below. Happy baking!

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Prep Time: 30 mins
Cook Time: 25 mins
Additional Time: 1 hr (chilling)
Yield: Approx. 4 dozen biscuits

Ingredients

• 250g plain flour
• 100g ground almonds
• 210g unsalted butter, cold and cubed
• 80g caster sugar (for dough)
• 2 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt
• 100g icing sugar
• 2 tsp vanilla bean paste or seeds from 1 vanilla pod
• 300g fresh or frozen raspberries
• 50g caster sugar (for coulis)
• 1 tbsp lemon juice
• 2 tbsp water
• Fresh raspberries & mint for garnish

Instructions

1. Make & Chill Dough: In a large bowl, whisk flour, ground almonds, 80g caster sugar, and salt. Rub in cold, cubed butter to create a texture like fine breadcrumbs. Mix in the egg yolks and vanilla extract to form a dough. Knead briefly until smooth, wrap in cling film, and chill for at least 1 hour.
2. Shape, Bake & Coat Biscuits: Preheat oven to 160°C (140°C Fan). Line two baking trays with parchment paper. Shape the chilled dough into crescents and place them on the trays. Bake for 12-15 minutes until the edges are a very light golden brown. While the biscuits are still warm, gently roll them in a mixture of the icing sugar and vanilla bean paste until fully coated. Transfer to a wire rack to cool completely.
3. Make Coulis & Assemble: For the coulis, simmer the raspberries, 50g caster sugar, lemon juice, and water in a small saucepan for 5-7 minutes until the fruit has broken down. For a smooth sauce, press through a fine-mesh sieve. Let cool. To serve, spoon coulis onto plates, arrange 3-4 biscuits alongside, and garnish with fresh raspberries and mint.