Czech Christmas Biscuits: A Taste of Childhood
Here is my favourite traditional Czech Christmas biscuit recipe: vanilkové rohlíčky, translated as vanilla crescent-shaped biscuits. These delicate little treats are an essential part of a Czech Christmas, filling kitchens with the comforting aroma of butter and vanilla in the weeks leading up to the holidays. They are made with simple, classic ingredients—flour, finely ground walnuts, butter, sugar, eggs and fragrant vanilla—and are traditionally shaped into small crescents or rolls. Once baked, they are generously coated in icing sugar mixed with ground vanilla, giving them their dreamy snowy finish.
Vanilkové rohlíčky have a wonderfully tender, melt-in-the-mouth texture and a subtle, nutty sweetness. They are perfect enjoyed with a cup of freshly brewed coffee or tea, or as a small indulgence after a festive meal. In our family, we love packing a small Tupperware box of them for Christmas walks, savouring them outdoors with a mug of warm mulled wine—simple moments that make the season feel truly special.
In Austria and Germany, these biscuits are known as Vanillekipferl, where almonds are more commonly used instead of walnuts. You can also experiment with toasted hazelnuts for a slightly deeper, richer flavour, while still staying true to the spirit of this beloved festive classic.
INGREDIENTS:
370g plain flour
100g icing sugar + 50g for icing
100g walnuts
180g chilled butter, slightly softened
2 small eggs
1/4 tsp ground vanilla powder
METHOD:
In a small food processor, blitz the walnuts until finely ground.
In a large mixing bowl, combine the flour, sugar and vanilla powder. Add the ground walnuts and mix well.
Cut the butter into small cubes and add it to the bowl along with the eggs. Using your hands (or a food processor), work the mixture until it comes together and forms a smooth dough.
Wrap the dough in cling film and refrigerate for at least 1 hour, ideally overnight. This resting time helps develop both flavour and texture.
Preheat your oven to 170°C (340°F).
Remove the dough from the fridge and cut it into quarters. Slice each quarter into approximately 1 cm thick pieces, then cut each slice into thirds. This will give you pieces weighing roughly 10 g.
Roll each piece into a ball, then shape it into a small sausage and gently bend it into a crescent. Place the shaped biscuits onto a lined baking sheet as you go.
Bake for about 12 minutes, or until the biscuits are lightly golden. Take care not to overbake, as they should remain pale and delicate.
Allow the biscuits to cool slightly until they are just cool enough to handle, then gently roll them in icing sugar mixed with ground vanilla powder.
Once completely cooled, carefully store the biscuits in an airtight container, arranging them in layers with kitchen paper in between to prevent breakage.
Here’s the tricky part: for the flavour to fully develop, let the biscuits rest in a cool place for at least two days before eating.
Stored in a cool place, these biscuits will keep well for several weeks—if they last that long!
