Vanillekipferl
Crescent-shaped vanilla christmas biscuits originally from Vienna, best enjoyed in winter.
Notes:
- in many recipes (and traditionally as well, I think) there is no vanilla in the dough
- the vanilla flavor comes only from the dusting then
- but I wanted more vanilla flavor, hence the vanilla bean and extract
- traditionally Vanillekipferl were made with walnuts
Original sources: https://www.chefkoch.de/rezepte/29321007560010/Vanillekipferl.html, https://www.oetker.de/rezepte/r/vanillekipferl
working time:30 min waiting time:20 min vegan vegetarian
× tray
Prepare Dough
| Amount | Name | Note |
|---|---|---|
| 280 g | Flour | |
| 80 g | Sugar | |
| 200 g | Margarine | |
| 100 g | Ground Almonds | |
| 1 pcs | Vanilla Bean | |
| 5 g | Vanilla Extract |
- Let the margarine warm to room temperature.
- Slice open and scrape the vanilla pulp from the bean.
- Add everything into a bowl.
- Mix and knead into a smooth dough.
Form
- Divide the dough into portions of 15 g.
- Roll each portion into a short rope and form into a crescent shape.
- Arrange the Kipferl on a lined baking sheet. Since there are no leavening agents in the dough, it won’t rise very much, so they can be arranged quite closely.
Bake
Bake in a pre-heated oven at 175 °C convection (195 °C normal) for 15
min.
Dust
| Amount | Name | Note |
|---|---|---|
| 50 g | Vanilla Sugar |
- Put the sugar on a plate.
- Pull the Kipferl from the oven.
- Right now, they’ll be too crumbly to work with: if you try to move them, they’ll turn into dust under your fingers.
- Wait for about 5 min. You should be able to cautiously move and pick them up now.
- Don’t wait too long, they need to be warm still so the sugar sticks.
- Pick each biscuit up, put it into the sugar top-down and move it around a bit to spread the sugar.
- Let the dusted biscuits cool.