Vanille Kipferl Ii Food

VANILLEKIPFERL

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.

VANILLE KIPFERL II

Steps:

• In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
• Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
• Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

VANILLA CRESCENTS (VANILLE KIPFERL)

Steps:

• Preheat the oven to 160°C.
• Combine flour with ground almonds and mix with soft butter till smooth.
• Add sugar and salt.
• Form a long strand about 1 1/2 inches thick by rolling the dough.
• Cut into 2 inch pieces.
• Taper the ends and form into crescents.
• Put on an ungreased cookie sheet.
• Bake on middle rack for about 12 minutes until golden brown.
• Let cool for about 2 minutes on the sheet.
• Remove and carefully toss them individually in a bowl with vanilla sugar to cover them completely (do this while they are still warm!).
• Makes for delicate crescents with a subtle flavor.