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Ruth's vanillekipferl
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Classic biscuits perfect for gifting, baked with love.
Ingredients:
  • 1 vanilla bean, halved lengthways
  • 200g butter, softened
  • 215.00 gm caster sugar
  • 2 egg yolks
  • 437.50 ml plain flour
  • 125.00 gm almond meal
  • 37.50 gm icing sugar mixture
Instructions:
  • Preheat your oven to 170°C/150°C fan-forced and line 2 baking trays with baking paper.
  • With a small sharp knife, extract the seeds from half of a vanilla bean and finely chop the other half. Set both aside for later use.
  • With an electric mixer, whisk together butter, vanilla seeds, and 1⁄2 cup of caster sugar until a light and fluffy mixture forms. Incorporate egg yolks and continue beating until well combined.
  • Sift the flour over the butter mixture and add almond meal. Stir with a wooden spoon until combined and a dough forms. Transfer onto a floured surface, knead gently until smooth, and refrigerate for 10 minutes. Roll 1 tablespoon of dough into balls, then shape into 10cm logs with tapered ends and form into crescents. Place on trays, 2cm apart. Bake until golden and firm, around 15 minutes. Let cool on trays for 4 minutes.
  • Process the remaining caster sugar and the reserved chopped vanilla bean until finely ground. Sift the sugar mixture into a shallow bowl and stir in the icing sugar mixture. Roll each warm biscuit in the sugar mixture one at a time. Place on a wire rack to cool completely before serving.

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