Walnut Vanilla Crescents (Vaníliás Kifli)
Yield: ~60 cookies
These Walnut Vanilla Crescents – also known as vaníliás kifli – are one of the most beloved Hungarian Christmas cookies. The recipe comes from my mother’s old handwritten cookbook and has been part of our holiday table for generations. They’re tender, mildly sweet, and beautifully dusted with vanilla sugar. A true Christmas classic.
Yield: ~60 cookies
Ingredients
400 g all-purpose flour
300 g butter (softened)
150 g ground walnuts
70 g powdered sugar
30 g vanilla sugar
For coating:
Powdered sugar + vanilla sugar (mixed to taste)
Instructions
Crumble the flour with the butter using your fingers until sandy.
Add the ground walnuts, powdered sugar, and vanilla sugar.
Knead into a smooth dough, then divide it into two portions.
Wrap each portion in plastic wrap and chill for 30 minutes.
Working with one portion at a time, roll the dough into long ropes.
Cut into ~5 cm pieces and shape each one into a crescent.
Place them on a parchment-lined baking sheet.
Bake at 175°C (350°F) for 12–14 minutes, until the edges just start to color.
When warm (not hot), roll each cookie in vanilla powdered sugar.
Let cool completely before serving.
Notes
Do not overbake — they should stay pale for maximum softness.
They become even more tender the next day.
Store in an airtight container for 7–10 days.
Freezer-friendly.