VANILLEKIPFERL
Vanilla cookie crescents make the perfect German Christmas treat!
Provided by Marianne
Categories World Cuisine Recipes European German
Time 2h40m
Yield 120
Number Of Ingredients 9
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.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.5 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 0.5 mg, Sugar 2.4 g
VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)
Crisp and buttery with a nutty, almond flavor, this recipe for delicate Vanillekipferl, or Austrian Vanilla Crescent Cookies, creates cookies that look pretty on a platter and are sure to be a hit at your holiday party.
Provided by Sarah | Curious Cuisiniere
Categories Dessert Recipes
Time 2h24m
Number Of Ingredients 9
Steps:
- Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
- Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
- Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
- Preheat the oven to 350F. Remove the dough from the refrigerator.
- Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
- Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
- Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
- Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
- Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
- Repeat as needed with the remaining cookies.
- Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.
Nutrition Facts : Calories 115 calories, ServingSize 2 cookies
VANILLEKIPFERL (VANILLA COOKIES)
Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time.
Provided by Thorsten
Categories Dessert
Time 1h30m
Yield 80 Cookies (Kipferl)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 50.9, Fat 2.9, SaturatedFat 1.4, Cholesterol 10.1, Sodium 7.3, Carbohydrate 5.7, Fiber 0.3, Sugar 2.6, Protein 0.8
VANILLEKIPFERL
A trick for making vanilla icing sugar is to place of couple of vanilla bean pods in a jar with icing sugar and a couple of weeks later the icing sugar will be well sented with vanilla.
Provided by Coasty
Categories Dessert
Time 30m
Yield 30-35 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 160C.
- Sieve the flour into a large bowl.
- Cut the cold butter into small pieces and rub into the flour until it resembles breadcrumbs. Add icing sugar, hazelnuts and the egg.
- To cool your hands plunge into cold water and quickly knead mixture into a dough. Chill for half an hour.
- Take a portion of dough and roll into sausages about 3cm in diametre then cut into 1cm wide discs. Then roll this into another sausage shape and form into a crescent. Place on lined biscuit tray and continue with the rest of the dough.
- Bake for 10-15 minutes, or until very light gold in colour.
- While they are baking mix the icing sugar and the vanilla sugar. Soon as the biscuits come out of the oven roll them in the icing sugar mix. Cool on rack.
Nutrition Facts : Calories 100.7, Fat 6.1, SaturatedFat 2.8, Cholesterol 16.9, Sodium 38.1, Carbohydrate 10.5, Fiber 0.5, Sugar 4.7, Protein 1.4
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