Best Vanillekipferl Recipes

VANILLEKIPFERL

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.

VANILLEKIPFERL

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.

VANILLEKIPFERL (VANILLA COOKIES)

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.

VANILLEKIPFERL WITH HAZELNUTS

Steps:

• In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
• Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
• Place on a paper lined baking sheet and bake in the preheated oven at 180°C/350°F for about 10-12 minutes or until lightly golden.
• Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
• Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
• These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.

VANILLEKIPFERL

Steps:

• Sieve the flour into a heap on a pastry board or into a large bowl. Cut the cold butter into small pieces and mix with the flour. Add powdered sugar, ground almonds or hazelnuts and the egg. Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an hour. Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents. Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very light gold in colour. Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. Enjoy!