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Vanillekipferl (Almond Crescent Cookies)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515347
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 350 g plain flour
- 200 g cold unsalted butter
- 100 g icing sugar
- 100 g finely-ground almonds
- 1 egg
- 1 packet (8 g) vanilla sugar
- 1 pinch salt
Decoration
- 60 g icing sugar
- 2 packets (16 g) of vanilla sugar
Directions
- Sift the flour into a bowl.
- Cut the cold butter into slices and mix it with the flour.
- Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.
- Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.
- Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.
- Preheat the oven to 180°C (350°F/Gas 4 ).
- Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered.
- Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.
- Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!
- Leave the rest out overnight, and then store them in an airtight tin.
Notes
Vanilla sugar can be bought in many supermarkets. Alternatively, it can be made by putting a vanilla-pod and some sugar in an airtight jar for a week or two.