Here is the recipe for Vanilla Kipferl. I should perhaps have included the recipe in my last post, but I was so busy in the week leading up to Christmas! I hope you will enjoy these delicious traditional Austrian Christmas treats with your own families.
Vanilla Kipferl
Makes 36
1 vanilla bean, halved
250g unsalted butter, softened
1 cup icing sugar mixture, sifted
2 egg yolks
1/4 teaspoon salt
2 cups plain flour
3/4 cup almond meal (ground almonds)
1/2 cup caster sugar
1. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
2. Using a small sharp knife, scrape seeds from 1 half of vanilla bean. Set aside. Finely chop remaining bean half. Set aside.
3. Using an electric mixer, beat butter, vanilla seeds and 3/4 cup icing sugar mixture until light and fluffy. Add egg yolks. Beat to combine.
4. Sift salt and flour over butter mixture. Add almond meal. Using a wooden spoon, stir until just combined and a sticky dough forms. Turn out onto a floured surface. Knead gently until smooth. Using 1 tablespoon mixture at a time. roll into balls. Roll balls into 6cm logs with tapered edges. Shape into crescents. Place, 2cm apart, on prepared trays. Bake for 20 to 22 minutes or until firm and golden at edges. Cool on trays for 3 minutes.
5. Meanwhile, process caster sugar and reserved vanilla bean half until finely ground. Sift sugar mixture into a shallow bowl. Stir in remaining icing sugar mixture. Roll kipferls, one at a time, in sugar mixture. Transfer to a wire rack to cool completely.
Recipe from Super Food Ideas magazine. Here is my secret to success - this is one of the few recipes for which I will always buy real vanilla beans!
Happy New Year to everyone!
Christine xx
Vanilla Kipferl
Makes 36
1 vanilla bean, halved
250g unsalted butter, softened
1 cup icing sugar mixture, sifted
2 egg yolks
1/4 teaspoon salt
2 cups plain flour
3/4 cup almond meal (ground almonds)
1/2 cup caster sugar
1. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
2. Using a small sharp knife, scrape seeds from 1 half of vanilla bean. Set aside. Finely chop remaining bean half. Set aside.
3. Using an electric mixer, beat butter, vanilla seeds and 3/4 cup icing sugar mixture until light and fluffy. Add egg yolks. Beat to combine.
4. Sift salt and flour over butter mixture. Add almond meal. Using a wooden spoon, stir until just combined and a sticky dough forms. Turn out onto a floured surface. Knead gently until smooth. Using 1 tablespoon mixture at a time. roll into balls. Roll balls into 6cm logs with tapered edges. Shape into crescents. Place, 2cm apart, on prepared trays. Bake for 20 to 22 minutes or until firm and golden at edges. Cool on trays for 3 minutes.
5. Meanwhile, process caster sugar and reserved vanilla bean half until finely ground. Sift sugar mixture into a shallow bowl. Stir in remaining icing sugar mixture. Roll kipferls, one at a time, in sugar mixture. Transfer to a wire rack to cool completely.
Recipe from Super Food Ideas magazine. Here is my secret to success - this is one of the few recipes for which I will always buy real vanilla beans!
Happy New Year to everyone!
Christine xx
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