Vanille Kipferln Recipes

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.

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.

Steps:

• Preheat oven to 160C.
• Sieve the flour into a large bowl.
• Cut the cold butter into small pieces and rub into the flour until it resembles breadcrumbs. Add icing sugar, hazelnuts and the egg.
• To cool your hands plunge into cold water and quickly knead mixture into a dough. Chill for half an hour.
• Take a portion of dough and roll into sausages about 3cm in diametre then cut into 1cm wide discs. Then roll this into another sausage shape and form into a crescent. Place on lined biscuit tray and continue with the rest of the dough.
• Bake for 10-15 minutes, or until very light gold in colour.
• While they are baking mix the icing sugar and the vanilla sugar. Soon as the biscuits come out of the oven roll them in the icing sugar mix. Cool on rack.

Steps:

• Sift the flour and cut in the butter. Add salt, nuts and vanilla sugar.
• Crumble and knead quickly to a smooth pastry. Roll pastry into long tube shape.
• Put into the refridgerator, wrapped in waxed paper or aluminum foil, to rest for 20 minutes or longer.
• When ready to bake, heat oven to 350°F Cut roll into slices one-half width of thumbnail and then across each slice to create half moon shapes. Place on ungreased baking sheet.
• Bake for 20-25 minutes until slightly golden brown. Sprinkle with vanilla-flavored confectioners sugar while still hot.