Vanillekipferln 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.

VANILLE KIPFERL I

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper.
• Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then quickly knead into a dough.
• Shape dough into logs and cut off 1/2-inch pieces. Shape each piece into a crescent and place on prepared baking sheet.
• Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.

VANILLEKIPFERLN (GERMAN ALMOND CRESCENT COOKIES)

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.).

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.

VANILLEKIPFERLN

Steps:

• Knead the first four ingredients to a ball and let it rest in a fridge for an hour. Form a long roll with the thickness of a little finger and cut it in 4 cm pieces. Form little croissants and flatten their ends a bit. Put them on baking paper on a baking tray. Bake kipferln for 15 - 20 minutes at 170° C. The cookies must not become too dark. They are rather pale. After baking, strew the cookies (still hot) with vanilla sugar. Let the cookies cool down until hand warm and move them with the baking paper back and forth. Be careful, they break easily. After the cookies have cooled down completely, store them in a tight container.