Vanille Kipferl
Swiss crescent biscuits with a hint of vanilla. These buttery biscuits are shaped like little crescent moons and dusted in a vanilla icing sugar.
Ingredients
Serves: 30
- 1 pinch salt
- 2 1/8 cups (270g) plain flour
- 200g butter
- 1/2 cup icing sugar
- 1 egg
- 3 teaspoons vanilla sugar*
- 1 1/4 cups (180g) ground almonds
Directions
Preparation:20min ›
Extra time:45min chilling ›
Ready in:1hour5min
- In a large mixing bowl, combine the salt and flour. Cut in the butter then mix in with your hands.
- Add the icing sugar, egg, vanilla sugar and ground almonds to the flour mixture. Place the dough in the refrigerator for 30 minutes.
- Divide the dough into several parts. Make rolls that are approximately 3cm thick. Cut the rolls into 3cm pieces then bend the pieces into the shape of a semicircle (just like a croissant). Place the kipferl on a baking tray then leave them in the refrigerator for 15 minutes.
- Bake at 200 degrees C for 10 to 15 minutes. When done, remove kipferl carefully from the tray. While still warm, dip the kipferl in a mixture of icing sugar and vanilla sugar.
* To Make Your Own Vanilla Sugar:
Place 1 1/2 to 2 cups of sugar in a jar. Put a clean vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the sugar, replace with fresh sugar.
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (20)
A helpful hint: 7/8 c. butter is 14 TB. (or 1/2 c. + 6 TB). I didn't have almonds on hand, but put in about 1 tsp imitation almond extract and it was delicious. If your mixture looks more like crumble than dough after combining everything, that's ok! When you go to squeeze and shape the kipferls, the crumbs do turn into dough. Very delicious. I can't wait to share these with my mother-in-law who loves kipferls! Thanks! - 21 Jan 2011 (Review from Allrecipes USA and Canada)
I first tried making these before christmas, and I tried skipping the step to put them in the freezer. Bad idea. They were burnt on the bottom and not cooked in the middle. So I tried again to make them, after christmas, and did all steps and they turned out wonderful!! I cant wait to make them next christmas and have people try them. My husband is from Germany and said that they were great. If you dont have vanilla sugar, and dont have the time to make it, I found a website that says you can make it by mixing 1 tsp of vanilla extract with 2 cups of sugar, mix it up and try to let it spread out in a large peice of tupperware, or a baking dish. After about an hour or so it will be hard, and you can just break it apart with a fork. Thanks for the recipe! - 30 Dec 2010 (Review from Allrecipes USA and Canada)
I wanted to warn anyone using this recipe for the first time - the amount of butter given, 7 tablespoons, is NOT CORRECT! I made it as stated, and the dough was unbelievably crumbly, even more so than a pie crust, let alone a cookie. I went ahead and baked one batch, but the longer I thought about it the more I felt something was wrong. So I searched and found several other versions of vanilleklipfer - all of which had at least twice as much butter. I mixed an extra 4 tbs into the remaining dough I had left, and those cookies turned out perfectly. The first batch, made as written, was dry. If you double the butter, these are delicious cookies, but please do not make as written! - 25 Oct 2014 (Review from Allrecipes USA and Canada)