CakeChristmas
CakeChristmas
Three flat crowns of powdery white kipferl, each assembled with two shortbread half-moons with two discrete joints, open center and short tips.
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Snow & Ice / Cookies & cupcakes

Two-Moon Kipferl Wreaths

A recipe by CakeChristmas / Updated on 30 October 2026.

Two croissants join by their tips to form a low and powdery crown, with an open center; the joints are a little white chocolate.

12 wreaths, each made of 2 croissants / Egg-free shortbread dough shaped into croissants

12Indicative portions
40 minPreparation
30 minBaking
1 hour 50 minutesRest & Cooling
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Two croissants join by their tips to form a low and powdery crown, with an open center; the joints are a little white chocolate.

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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 into twenty-four parts, roll each in 7 to 8 cm long pudding, central diameter 1.5 cm, ends refined but not sharp. Run in half-moon.
  3. Place on two covered plates, spacing 3 cm. Cook the baking tray separately for 12 to 15 minutes each until lightly golden.
  4. Leave to cool for only 5 minutes: they are fragile when hot. Mix the two finishing sugars and gently roll the croissants.
  5. Cool completely for 30 minutes. Gently remove the sugar from the two gluing areas with a small dry brush. Melt the white chocolate, place a drop on each bare end and then join the croissants in opposite pairs into twelve flat rings, open center about 2 cm.
  6. Allow to freeze for 30 minutes without moving and then transfer with a wide spatula. No ring should be suspended.

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.

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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