Vanillekipferl: Holiday Baking from Germany

This recipe comes courtesy of Angela Parker in Germany, who wrote that Vanillekipferl are quite popular there. Angela advises that this recipe will make approximately a hundred cookies. 

Ingredients: Your Dough
  • 200 g  (1.5 cup) wheat flour
  • 1/2 tsp  baking powder
  • 100 g  (1/2 cup) sugar
  • 1 sachet (1.5 teaspoons) vanilla sugar
  • 1 egg (size M)
  • 125 g  (1/2 cup) soft butter or margarine
  • 100 g (1/2 cup) ground almonds
Ingredients: Your Icing/Glaze
  • approx. 50 g (1/2 cup)  confectioner’s sugar
  • 1 sachet (1.5 teaspoons) vanilla sugar
Other Supplies
  • 1 sheet baking paper
Preparation

Place baking paper on baking sheet and preheat oven to 180° C (350° F).

Mix flour and baking powder in a bowl. Add the remaining ingredients and combine everything with a mixer using dough hooks (initially at the lowest speed and subsequently at the highest) into a dough. Then knead the dough on a slightly floured countertop until smooth.

Shape dough into pencil-thick rolls, cut them into pieces that are 4 to 5 cm (1.5 – 2 inches) long, making the ends a bit thinner and make them into crescents. Place crescents onto the baking sheet.

Place baking sheet onto the center rack of the oven and bake for approx. 10 minutes.

Remove the Kipferl from the baking sheet and move them together on the baking paper. Sift the confectioner’s sugar and mix it with the vanilla sugar. Sprinkle the Kiperl with some of the mixture while still hot. Let Kipferl cool and sprinkle them with the remainder of the mixture. Enjoy.

A Note From Shelagh

If there’s no vanilla sugar on your store’s shelves … You can make your own vanilla sugar. I did a bit of an online search and found the following.

Place 3/4 cup of granulated sugar in a clean jar, and then tuck in a clean vanilla bean.

Add another 3/4 cup of sugar, pouring it over the vanilla bean. Cover the jar, and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar.

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