VANILLE KIPFERL II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Provided by Maya McNally
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109 calories, Carbohydrate 12.2 g, Cholesterol 13.3 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 3.8 g
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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