Vanille Kipferl II Recipe

Ingredients
<br>- 2 ⅛ cups all-purpose flour
<br>- 1 pinch salt
<br>- 7 tablespoons unsalted butter
<br>- ½ cup confectioners' sugar
<br>- 1  egg
<br>- 3 teaspoons vanilla sugar
<br>- 1 ¼ cups ground almonds
<br>- 6 tablespoons confectioners' sugar
<br>- 1 ½ teaspoons vanilla sugar
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
<br>step 4: 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.
<br>step 5: Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
<br>step 6: Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
<br>step 7: While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
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Ingredients
- 2 ⅛ cups all-purpose flour
- 1 pinch salt
- 7 tablespoons unsalted butter
- ½ cup confectioners' sugar
- 1 egg
- 3 teaspoons vanilla sugar
- 1 ¼ cups ground almonds
- 6 tablespoons confectioners' sugar
- 1 ½ teaspoons vanilla sugar

Directions
step 1: 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.
step 2: 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.
step 3: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
step 4: 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.
step 5: Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
step 6: Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
step 7: While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

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