CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Large 7 cm thick shortbread half-moons powdered with irregular icing sugar, each accompanied by a small star lying in the hollow. Visible blond cookie, no face.
Suggestion for presentation

Cute & Kawaii / Cookies & cupcakes

Moon and Star Kipferl

A recipe by CakeChristmas / Updated on 30 October 2026.

Each portion divides the dough between a sand moon and a star, both lying down and powdered.

12 large half moons and 12 small stars assorted / Egg-free sandcastle shaped into crescents

12Indicative portions
40 minPreparation
15 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

Each portion divides the dough between a sand moon and a star, both lying down and powdered.

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Original quantity: 12 servings.

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Preparation

  1. Mix butter, 60 g of icing sugar and vanilla. Stir in flour and almonds to obtain a soft paste; refrigerate for 45 minutes.
  2. Heat to 170 °C. Divide the dough into twelve portions. Take about a quarter of each serving for a small star; shape the rest into 7 cm stocky crescent, with short spikes. Spread the reserved portions by 8 mm and cut out twelve stars of 3 cm; integrate the small offcuts in the croissants before cooking.
  3. Place the croissants and stars on the plate, spaced 3 cm apart. Cook the stars 10 to 12 minutes and the croissants 13 to 16 minutes, until lightly golden edges.
  4. Tie 5 minutes, then gently roll the biscuits in the two mixed finishing sugars. Present each moon lying with a star in its hollow, both resting on the flat.
  5. Cool completely on rack before storage.

Preserve and Serve

7 days in a dry metal box.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

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.

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