Vanillekipferln 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:

• Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel.
• Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel.
• Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix.
• Take dough out of food processor and knead once or twice to form the dough.
• Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night.
• Preheat oven (180 c). Grease a baking tray.
• Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm.
• Shape these little rolls to make "half moons" or "horseshoes" (KIpferl).
• Bake cookies for about 15 minutes until light golden.
• Meanwhile mix mix caster sugar and vanilla sugar.
• Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture.
• Keep them in an airtight container.
• NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess.
• NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.

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:

• Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
• Add butter and lemon extract to well.
• Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
• Sprinkle milk over dough, knead until smooth, and shape into a ball.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
• Divide dough into 16 equal pieces.
• Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
• Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
• Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
• Bake until goiden around edges, 12-14 minutes.
• Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
• Transfer cookies to a rack to cool completely.
• Cookies may be stored in airtight containers for up to 1 week.

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:

• Cut the vanilla beans lenthwise and scrape out the cream.
• Mix the vanilla cream together with the sugar.
• Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
• Work to form a smooth dough.
• Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
• Cut off every 7 cm (3") and bend to form a half-moon.
• Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
• Carefully remove the Kipferln from the baking sheet.
• While still warm roll in remaining vanilla sugar.
• Let cool.
• Sprinkle with sifted icing sugar.
• (opt.).