Beat the vegetable butter with a mixer for about 3 minutes until foamy.
Add the sifted icing sugar, vanilla sugar and flour while constantly mixing. Finally, fold in the walnuts. It is important that the dough is not kneaded too tightly.
Form the dough into one or two 4 cm thick rolls and put them in the fridge for at least 1 hour or overnight.
Preheat the oven to 175°C.
Now form the kipferl: for this, cut thin slices from the dough roll, roll them between your hands, push the ends back and bring them into the typical kipferl shape. They should not be too long and ideally have an even thickness.
Place the kipferl on a baking tray lined with baking paper and bake in the preheated oven for 10-12 minutes.
In the meantime, sieve the remaining icing sugar and vanilla sugar into a bowl.
When the kipferl are ready, take them out of the oven and roll them in the sugar mixture while still hot.
Place them on a cake rack to cool down or enjoy them instantly!