sweet

Vanillekipferl

Vanillekipferl 0

Get ready and fasten your seatbelts for this lovely ride through cookie land: it is christmas cookie week!

The starting position goes to the traditional German Vanillekipferl. Perfectly crisp, with a vanilla taste in the foreground, embedded in a hint of aniseed and orange – Marvellous! The name Kipferl refers to the crescent, sort of croissant-like form. It might however be called slightly different in different regions.
If you try to make these cookies at home, remember to prepare the orange sugar one day in advance! The most difficult part to me, is to get the orange sugar stick to the kipferl after the baking. It is really crucial for the sugar to be very fine, in case you don’t have a grinder, it might be better to use powder sugar instead of normal sugar.

Tomorrow this weeks first Danish cookie recipe will be featured, so stay tuned 😉

Ingredients for the Kipferl: Ingredients for the orange sugar:
2 tsp aniseed 1 organic orange
1 vanilla pod 80 g sugar
200 g butter
90 g powder sugar
1 egg yolk
300 g flour
100 g ground almonds
salt

One day in advance:
Zest the orange and mix thoroughly with the sugar. Let it dry over night. Use a grinder to grind the sugar to fine powder. If you don’t have a grinder, just use powder sugar instead

For the Kipferl:
Pestle the aniseed. Carve the vanilla pod lengthways and scrape it. Mix butter, powder sugar, egg yolk, vanilla pulp, one pinch of salt, flour, almonds and aniseeds with your hands together and knead swiftly to a smooth batter. Form the dough to a ball, roll it in kitchen foil and let it rest in the fridge for 1 hour.

Form the dough to 4 rolls and cut each of them into 16 slices. Form the slices first to balls and then to Kipferl (it should look like a tiny croissant). Put baking parchment on a baking sheet and transfer the kipferl to the sheet, then let it rest in a cool place for 30 more minutes. Preheat the oven to 180°C. Bake the Kipferl for 12-15 minutes until golden brown. Let them cool down on the sheet for a little while and then toss them in the orange sugar.

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