Vanilla Kipferl
These originated in Austria but they are also very popular in Switzerland and Germany. You can shape the dough any way you want and although the crescent shape is customary, they also look great in sugar cane form.
| Ingredients: | |
| 455g | butter |
| 180g | icing sugar |
| 10ml | vanilla extract |
| 2g | ground cinnamon |
| pinch of salt | |
| 1 | egg yolk |
| 455g | cake flour |
| 130g | hazel nuts or almonds, finely ground or chopped |
Method:
- Cream the butter, icing sugar, vanilla extract, cinnamon and salt on medium speed with a paddle attachment until light and smooth.
- Add the egg yolk and mix until smooth and evenly blended.
- On low speed, mix in the flour and ground nuts until just blended.
- Wrap the dough in plastic wrap and chill until firm enough to roll out – it takes about an hour.
- Line sheet pans with baking paper and shape the dough into 1cm thick ropes.
- Cut the ropes into 6cm lengths and gently form into tapered crescent shapes.
- Bake at 170°C until light golden brown (it takes about 8 minutes).
- While the cookies are still warm, toss gently in icing sugar to coat. Cool completely and sift over more icing sugar.
