|
Vanillekipferl
~ Vanilla Crescents~
by
Jacky
A
traditional cookie recipe from Germany
Baking Vanillekipferl is a "must" at Christmas season - eating
of course too :)
For
the shortcrust dough you need:
|
250
g (9 oz)
|
plain flour |
|
1
pinch
|
baking powder |
|
125
g (4 1/2 oz)
|
sugar |
|
2 tsp
|
vanilla
sugar |
|
3
|
egg yolks |
|
200
g (7 oz)
|
(7 oz) butter |
|
125
g ( 4 1/2 oz)
|
125
g ( 4 1/2 oz) blanched, ground almonds |
For the decoration you need:
|
about
50 g (2 oz)
|
icing sugar |
|
2
tsp
|
vanilla sugar |
Mix
the flour with the baking powder and sieve into a mixing bowl.
Add the sugar, vanilla sugar, egg yolks, butter and almonds.
Process
the ingredients using a handheld blender with a kneading attachment,
first briefly on the lowest setting, then on the highest.
Then knead into a smooth dough on the work surface.
|
Chill
the dough for a while if it`s sticky.
Shape
the dough into pencil-sized suasage shapes.
Cut
these into 5 - 6 cm ( 2 - 2 1/2 inch) length ,
tapering the ends slightly abd shape into crescents.
|
|
Place
the crescent shapes on a baking sheet.
|
Conventional
oven
|
170
- 200° C
|
350
- 400° F
|
preheated
|
|
Gas
oven
|
mark
3 - 4
|
|
preheated
|
|
Fan-assisted
oven
|
160
- 170° C
|
325
- 350° F
|
non-preheated
|
Baking
time: about 10 minutes
Sift
the icing sugar, mix with the vanilla sugar and dip the hot crescents
into this mixture.
|
