VANILLEKIPFERL
Vanilla cookie crescents make the perfect German Christmas treat!
Provided by Marianne
Categories World Cuisine Recipes European German
Time 2h40m
Yield 120
Number Of Ingredients 9
Steps:
- Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
- Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
- Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
- Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
- Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.5 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 0.5 mg, Sugar 2.4 g
VANILLE KIPFERL II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Provided by Maya McNally
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
- Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
- Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
- Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
- While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
Nutrition Facts : Calories 109 calories, Carbohydrate 12.2 g, Cholesterol 13.3 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 3.8 g
VANILLA KIPFERL
Steps:
- Mix Flour, Butter, Sugar and nuts. Mix with hand until it forms a dough. Put dough in refrigerator for 1 hour. Put oven to 375 F. Divide the dough into several parts. Make rolls that are approximately 0.5-1 inch thick. Cut the rolls into 1 inch pieces, and bend the pieces into the shape of a semicircle ( just like a croissant). Place the kipferl on a baking tray, and leave them in the refrigerator for 15 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes. When done, remove kipferl carefully from the tray. While still warm, dip the kipferl in a mixture of confectioners' sugar and vanilla sugar.
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- Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
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