Vanilla Kipferl take over my kitchen
by eat in my kitchen
The kitchen smells amazing. As soon as the Vanilla Kipferl are out of the oven they spread their sweetest, buttery smell. These small, crescent shaped cookies are perfect for the Advent season. They taste and look absolutely wonderful and the vanilla icing sugar dusting on top fits to the weather perfectly – it just started snowing!
Kipferl traditionally come from the South of Germany and their pastry is light and crumbly. A Vanilla Kipferl is a very delicate cookie with a buttery taste and a hint of vanilla. Don’t be deceived by their look, elegant as they may appear they are very easy to prepare. All you need is flour, butter, ground hazelnuts (or almonds) and sugar for the dough and icing sugar – enhanced with vanilla – for the dusting.
For 60 Kipferl you need
plain flour 280g / 10 ounces
butter 210g / 7.5 ounces
hazelnuts, ground, 100g / 3.5 ounces
– you can replace the hazelnuts with almonds –
sugar 70g / 2.5 ounces
icing sugar 100g / 3.5 ounces
vanilla sugar 3 tablespoons
Combine the flour with the hazelnuts and sugar (not the icing sugar) and cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and quickly work the butter into the flour until combined. Form a ball, wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 175°C / 350°F and prepare a baking sheet with parchment paper.
Sieve the icing sugar and mix with vanilla sugar.
Form the dough into thick rolls. Cut them in slices and roll them into shape between your hands. Form the little rolls into the Kipferl shape as you can see in my last picture. Bake in the oven for 11 minutes or until golden. Let them cool for 1-2 minutes. When they are too hot they might break but when they are completely cooled off the icing sugar won’t stick so well. Turn the warm kipferl gently in the icing sugar.
So easy, so delicious and they look so pretty!