Vanilla Kipferl

dairy free • nut free • vegetarian
Prep Time: 45 minutes
Cook Time: 45 minutes
Baking Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 30 Kipferl


  • 240 g cake flour
  • 180 g cold butter
  • 60 g icing sugar
  • 100 g ground pumpkin seeds
  • 1 pinch of salt
  • 1 tbsp vanilla sugar and icing sugar for rolling
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  • Sieve the flour and mix it with icing sugar, salt and ground pumpkin seeds.
  • Cut the cold butter into pieces, add it to the flour mixture, knead it to a glossy dough quickly and form the dough into a roll.
  • After chilling in the fridge (at least one hour), cut it into pieces of same size and shape them into nice crescents.
  • Place them on a greased baking sheet and bake the crescents at 180°C until light brown.
  • Dust them in a mixture of icing sugar and vanilla sugar while still warm.
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Hi, I’m Ulrike

Ulrike Hamlitsch Rezepte Blog

Pumpkin seed oil runs through my story like a green thread:


I grew up in a village inn, where I was able to discover the multitude of Styrian flavours from a young age. And of course pumpkin seed oil as well.


Back then it was pressed from my grandmothers’ pumpkin seeds, whom we enjoyed helping with the manual harvest as children.


Later I met Guntram, my prince of pumpkin seed oil and joined him in the oil business.


I’ve always been curious and eager to experiment. So it comes as no surprise that I soon started creating my own recipes using pumpkin seed oil.


Pumpkin seed oil is not only for salads. It can also turn your scrambled eggs into Styrian pumpkin seed oil “Schmölzi”, add a nutty touch to your vanilla ice cream or really top off your next risotto.


You’ll be surprised! Come and browse my blog and above all: try out the recipes and tell me how you liked it!

Specialities from


Excellent quality in third generation:

Our Styrian pumpkin seed oil PGI has been awarded for its quality, taste, ingredients and presentation 22 times in a row.