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Vanille Kipferl II
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Buttery almond cookies with vanilla sugar, get better with age.
Ingredients:
  • 2.125 cups all-purpose flour
  • 1 pinch salt
  • 7 tablespoons unsalted butter
  • 0.5 cup confectioners' sugar
  • 1 egg
  • 3 teaspoons vanilla sugar
  • 1.25 cups ground almonds
  • 6 tablespoons confectioners' sugar
  • 1.5 teaspoons vanilla sugar
Instructions:
  • Combine flour and salt in a large mixing bowl. Use your hands to mix in the butter until it resembles small peas.
  • Combine 1/2 cup confectioners' sugar, 1 egg, 3 teaspoons vanilla sugar, and ground almonds with the flour. Chill the dough in the refrigerator for 30 minutes.
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Divide the dough into sections, then roll each into 1/2-inch thick logs. Cut the logs into 1-inch pieces and shape them into crescents. Arrange the kipferl on a baking sheet and refrigerate for 15 minutes before baking.
  • Bake until the edges turn golden brown, for about 10 to 15 minutes. Allow it to cool a bit.
  • Mix together 6 tablespoons of confectioners' sugar and 1 1/2 teaspoons of vanilla sugar until well combined.
  • Gently coat the warm kipferl with sugar after removing them from the baking sheet.

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