Austria’s most popular Christmas cookie are undoubtedly the Vanillekipferl. No Christmas bakery selection would be complete without these little crescents with vanilla sugar. The combination of the wonderful scent of vanilla, sugar and the delectable shortcrust consistency of the biscuits is simply irresistibly.



  • 280 g flour (fine/smooth)
  • 200 g butter (room temperature)
  • 100 g walnuts (ground)
  • 80 g icing sugar
  • 1 pack vanilla sugar
  • icing sugar (for sprinkling)
  • vanilla sugar (for sprinkling)

Directions for Vanillekipferl

  1. Quickly mix all ingredients together to form a smooth dough. Wrap in cling film and leave to rest for two hours.
  2. Pre-heat the oven to 170 ºC/ 350 °F (fan oven).
  3. Divide the dough into a few equal-sized pieces using a dough scraper and roll each section into rolls with a approx. 1 1/2 cm diameter. Divide these rolls into small pieces and shape into small crescent-shaped biscuits.
  4. Place biscuits on a baking tray which has been lined with baking paper and bake for 15 minutes.
  5. Mix vanilla sugar and icing sugar and sprinkle on the hot biscuits.


Even though their scent may be irresistible – patience will be rewarded! Vanillekipferl unfold their best full flavor after a few days. It is therefore recommended to allow them to cool after baking. Then place them in a biscuit tin with a lid.

Add walnuts to the mixture to make the “Vanille Kipferl” extra juicy.

For beginners: The dough is easier to knead if you add an egg. But for the “melt in the mouth”-experience, skip the egg!


You can also make the vanilla sugar which you use to bake and sprinkle over the Vanillekipferl yourself. Scrape the pulp out of one vanilla pod and add to the sugar. After 1-2 days, the sugar will have absorbed the vanilla aroma.


This mini oven dish has been specially designed for mini ovens. It’s ideal for smaller households and for all dishes that need baking or roasting in an oven.

The enamel baking and roasting dish has a curved rim – known as a rolled rim in enamel terms – which is created by bending the metal during the manufacturing process to form a rounded and stable rim. You can use knives to cut the food directly in the dish without any problems.

Not only can the mini oven dish be used for baking and roasting, it can also be used to store food. The mini baking tray from our product range can also be used as a lid for the dish in this case. 

And not to forget, of course, the
practical food storage “manager” can be used in the kitchen to store biscuits, teas, spices, or grains. The excellent containers perfectly preserve all the flavours of the food and can also be stacked to save space in the cupboards, while still being a great eye-catching piece of decoration.

We love it!


It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.

Handmade with LOVE…

… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.

The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.