CakeChristmas
CakeChristmas
Half-moons flat shortbread joined by a thin line of black ganache, a veil of sugar on the outer edge only, sober forms without face or full icing.
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Chic & Elegant / Cookies & cupcakes

Vanilla Half-Moon Sandwich Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

Vanillakipferl flatten in regular half-moons and then meet two by two with a thin ganache. Vanilla sugar stays on one side.

12 sandwiches; 24 half moons of 6 to 7 cm, 6 mm thick / Vanillakipferl flatten in regular half moons and then meet two by two with a thin ganache. Vanilla sugar stays on one side.

6Indicative portions
40 minPreparation
28 minBaking
2 hRest & Cooling
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Vanillakipferl flatten in regular half-moons and then meet two by two with a thin ganache. Vanilla sugar stays on one side.

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Original quantity: 6 servings.

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Preparation

  1. Mix soft butter, 30 g of icing sugar and vanilla. Add flour and almond, collect and refrigerate for 45 minutes.
  2. Divide the dough into 24 equal portions. Form short puddings with rounded ends, bend and flatten to 6 mm to obtain half-moons of 6 to 7 cm. Pair them before cooking to get similar shapes.
  3. Cook on two successive baking tray 11 to 14 minutes at 170 °C, to the blonde ends. Cool completely without moving them hot.
  4. Pour the 20 ml of simmering cream over the 40 g of chopped chocolate and mix. Let thicken for 30 to 45 minutes, then spread about 5 g on the back of twelve half-moons. Close with the other twelve.
  5. Mix the finishing sugars. Lightly powder the outer edge of the sandwiches by protecting the center with paper, then remove the paper. Refrigerate 30 minutes before serving.

Preserve and Serve

48 hours in closed box refrigerator; take out 10 minutes before serving.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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