Vanille Kipferl II

This recipe is for a traditional Austrian cookie called the Vanille Kipferl. The cookies are made with ground almonds, butter, sugar, vanilla extract, and flour. They are shaped into crescent moons and then baked until golden brown. These cookies are perfect for any occasion, from Christmas to a simple afternoon snack.

Ingredients

  • 2 1/8 cups all-purpose flour
  • 1 pinch salt
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar, plus more for dusting
  • 1 egg
  • 3 teaspoons vanilla sugar, plus more for dusting
  • 1 1/4 cups ground almonds
  • 6 tablespoons confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

In a large mixing bowl, combine flour and salt. Cut in the butter until it resembles small peas, then mix in with your hands. In a separate bowl, whisk together 1/2 cup confectioners’ sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds. Stir this mixture into the flour mixture until well combined. Place the dough in the refrigerator for 30 minutes to allow it to firm up.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Take the dough out of the fridge and divide it into several sections. Roll each section of dough out into logs that are approximately 1/2 inch thick. Cut each log into 1-inch pieces, then bend them into crescent shapes (just like croissants). Place the kipferl on the prepared baking sheet and chill them for 15 minutes before baking.

Bake in the preheated oven until they are golden brown around the edges, 10 to 15 minutes. Let cool slightly then remove from baking sheet carefully and dip them in a mixture of 6 tablespoons confectioners’ sugar and 1 1/2 teaspoons vanilla sugar to coat evenly all over while they are still warm..

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Nutrition Facts

  • Serving size: 1 kipferl
  • Calories: 107
  • Fat: 8 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 4.1 g
  • Trans fat: 0 g
  • Carbohydrates: 9.2 g
  • Sugar: 5.7 g
  • Fiber: 0.6 g
  • Protein 2.4
Vanille Kipferl II

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