"Vanillekipferl"
Ingredients:
50 gr. almonds (finely shredded, preferably almond meal)
50 gr. hazelnuts (finely shredded, preferably hazelnut meal)
275 gr. flour
100 gr. sugar, pinch of salt
250 gr. butter (a bit more than 2 + 1/3 stick)
2 egg yokes
5 tsp. vanilla sugar (you may also purchase 4-5 packages to be found in stores which carry European foods)
1/2 cup of powdered sugar
Directions:
Sift flour, add almonds, hazelnuts, sugar, salt and cold butter (not liquid, but room temperature) and egg yokes and knit into dough (ball like). Put in fridge for about 1 hour if dough is too soft
otherwise keep going.
Preheat oven to 375.
Form dough in small rolls, cut small pieces off and roll them in kind of half moon shape (see photo). In German this shape is referred to as "Hoernchen" and in German Dialect it is called "Kipferl", hence the name for it "Vanillekipferl".
Put the small "rolls" on lined (parchment) baking sheet on middle rack for about 10-12 min. until they look slightly brown on the sides.
Mix powdered sugar + vanilla sugar in a soup plate and toss and turn them carefully in it. Let cool. You may only use the vanilla sugar and sprinkle it on top, if you want to cut some calories.
This treat lasts quite some time in a covered glass container or tin prior to suffering flavor loss. (Approx. 2 + weeks, usually they do not last this long in my house).
(Ca. 60 calories a piece more or less depending modifications on the butter and sugar)
Note: This dough is a bit crumbly to work with, which is intended. Just add a bit more butter to
to it if you find it too loose to hold together. I also once added another yoke. You may also
modify the amount of almonds/hazelnuts to your own liking or skip one and add amount
to the other.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Ingredients:
50 gr. almonds (finely shredded, preferably almond meal)
50 gr. hazelnuts (finely shredded, preferably hazelnut meal)
275 gr. flour
100 gr. sugar, pinch of salt
250 gr. butter (a bit more than 2 + 1/3 stick)
2 egg yokes
5 tsp. vanilla sugar (you may also purchase 4-5 packages to be found in stores which carry European foods)
1/2 cup of powdered sugar
Directions:
Sift flour, add almonds, hazelnuts, sugar, salt and cold butter (not liquid, but room temperature) and egg yokes and knit into dough (ball like). Put in fridge for about 1 hour if dough is too soft
otherwise keep going.
Preheat oven to 375.
Form dough in small rolls, cut small pieces off and roll them in kind of half moon shape (see photo). In German this shape is referred to as "Hoernchen" and in German Dialect it is called "Kipferl", hence the name for it "Vanillekipferl".
Put the small "rolls" on lined (parchment) baking sheet on middle rack for about 10-12 min. until they look slightly brown on the sides.
Mix powdered sugar + vanilla sugar in a soup plate and toss and turn them carefully in it. Let cool. You may only use the vanilla sugar and sprinkle it on top, if you want to cut some calories.
This treat lasts quite some time in a covered glass container or tin prior to suffering flavor loss. (Approx. 2 + weeks, usually they do not last this long in my house).
(Ca. 60 calories a piece more or less depending modifications on the butter and sugar)
Note: This dough is a bit crumbly to work with, which is intended. Just add a bit more butter to
to it if you find it too loose to hold together. I also once added another yoke. You may also
modify the amount of almonds/hazelnuts to your own liking or skip one and add amount
to the other.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 9/17/2013