18 Dec 2013

Vanillekipferl

Today I am sharing another page from my Grandma's best Christmas cookie recipe book. Vanillekipferl are a very traditional German / Austrian Christmas biscuit and are certainly one of my very favourites. They are sweet from the vanilla but not too sugary in the dough which makes them just perfect. It is a little bit tricky to get the bake just right, but if you watch the oven from minute 8-9 and make sure they don't get too brown and are still white in the middle, you should be just fine. Happy baking!

Ingredients: 180g cold butter, 70g sugar, 1 heaped tablespoon real vanilla sugar, 100g ground almonds, 250g flour, a pinch of salt, some more real vanilla sugar to decorate

1) Mix together the butter, sugar, vanilla sugar, ground almonds, flour and salt until smooth and form a big dough ball to place in the fridge for at least an hour (remember to wrap it in foil or cling film so it doesn't taste of fridge afterwards).

2) Cover a baking tray with parchment paper and preheat the oven to 170°C (fan: 150°C). Take hazelnut sized portions off the big dough ball and roll them into sausages with thin ends. Shape to them into little half moons and place them on the baking tray.

3) Bake the Vanillekipferl for about 12 minutes (be careful not to let them get too dark). Take them out and carefully turn them in the remaining vanilla sugar while they are still hot / warm until covered all the way around.



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