These delicious biscuits only appear around Christmastime and they’re so thoroughly ‘morish’ you’re going to need the recipe.
These crescent shaped cookies simply melt in your mouth when you eat them. They’re not overly sweet, which is made up for by the dusting of icing sugar on top. They turn up just about everywhere around Christmas – and are a regular feature on the evil Weinahsteller.
Once you’ve tried them, you’re going to want more. Here’s a recipe so you can make them by the tray load at home.
100g ground almonds
175g butter, chilled and cut into small cubes
80g caster sugar
1 vanilla bean (or 1 packet vanilla sugar)
2 egg yolks
150g icing sugar
1 tsp cinnamon
Makes around 50 Kipferl
Mix the flour and the almonds. In another bowl, mix the butter with the sugar. Scrape the vanilla seeds from the vanilla bean and add to the sugar mix. Then add the egg yolks and beat until creamy.
Add the flour mix to the butter mix and knead into a dough.
Shape four equal-sized dough rolls, wrap them in clingfilm and chill in the fridge for at least an hour.
Preheat the oven to 175° celsius.
Mix the icing sugar with the cinnamon.
Take the rolls out of the fridge and cut 1cm slices off. Mould them into moon-shaped crescents. Roll each crescent in icing sugar before baking.
Bake the Vanillekipferl for 10-15 minutes until nicely golden. While they’re still warm, dust them with cinnamon icing sugar.
This recipe is taken from : http://anneskitchen.co.uk/recipes/christmas-baking/festive-baking-german-vanillekipferl/