Vanilla Kipferls Recipe
Recipe

Title

Vanilla Kipferls

Author

Liz Franklin

Created date

December 9, 2015

Recipe details - RV

These deliciously short, crumbly little crescent-shaped cookies originated in Austria, but are popular throughout northern Europe around Christmas time. A liberal dusting of icing/confectioners’ sugar gives them their distinctive look and adds to their lovely delicate flavour.

Excerpted from The Cookie Jar by Liz Franklin. Photography by Kate Whitaker. Published by Ryland Peters & Small, $30.95 CAD.

Main ingredient: 
Flour
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
20

Ingredients

140 grams/1 stick plus 1 1/2 tablespoons butter, softened

60 g/1/4 cup plus 1 tablespoon caster/granulated sugar

1 teaspoon pure vanilla extract

160 grams/1 1/4 cups plain/all-purpose flour

100 grams/2/3 cup ground almonds

icing/confectioners’ sugar, for dusting

a baking sheet lined with baking parchment

Directions

Preheat the oven to 180°C (350°F) Gas 4.

Beat the butter and sugar together in a large mixing bowl until smooth. Stir in the vanilla extract.

Add the flour and ground almonds, and mix everything together until you have a soft, smooth dough.

Form the dough into balls the size of walnuts and roll each into a small sausage shape.

Bend the sausage to create a crescent shape and arrange carefully on the baking sheet, leaving a little space for spreading between each one.

Bake in the preheated oven for about 10 minutes, until golden and firm. Leave to cool slightly on the baking sheet and then transfer to a wire rack until completely cold.

Dust with icing/confectioners’ sugar to serve. Store in an airtight container or cookie jar and eat within 5 days.

Tags

Holiday
Cookies
Vanilla kipferls
Christmas
baking treats

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