Austrian Kipferl Recipe

Vanillekipferl (Austrian Vanilla Crescent Cookies)

WEBDec 30, 2021 · Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl. Add the ground almonds, …

1. Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
2. Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
3. Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
4. Preheat the oven to 350F. Remove the dough from the refrigerator.

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Austrian Vanillekipferl (Vanilla Crescent Cookies)

WEBDec 14, 2017 · Instructions. Combine the egg yolks, ground walnuts, sugar, flour, butter and 2 vanilla beans* in a large bowl and mix using an …

1. In a big bowl, combine egg yolks, ground walnuts, sugar, flour, butter, and 2 vanilla beans* and mix with a handheld or stand mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Knead a few times with your hand. Form to a hot dog shape and wrap in plastic. Chill in the fridge for about 1 hour or overnight.
2. Preheat oven to 325°F / 160°C and line one or two baking sheets with parchment paper. Set aside.
3. Cut dough in half lengthwise and put one half back in the fridge until you are done with the first batch.
4. Roll dough on a well-floured surface into a rope and cut into walnut-sized pieces. Roll pieces quickly with your fingers on a well-floured surface into small ropes with a bit thinner edges and a bit thicker middle part and form to crescents. Place on prepared baking sheet and bake for 13-15 minutes until they look pale, puffed, and dry. Let cool on baking sheet for about 5 minutes, then transfer to a wire rack. Repeat with second half of dough.

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Almond Crescent Cookies (Kipferls) + VIDEO A …

WEBDec 6, 2018 · Allow the cookies to cool on the sheet pan on a cooling rack for 5 to 7 minutes. Meanwhile, combine the sifted powdered sugar and …

1. Combine all of the cookie dough ingredients in the bowl of a stand mixer fitted with a paddle attachment. Slowly combine over low speed, gradually increasing to medium speed, until the mixture comes together and forms a dough. It will be fairly crumbly and dry at first, but will become smooth as it mixes.
2. Bring the dough together with your hands. Divide in half. Working with one dough half at a time, roll the dough into a roughly 1-inch wide log. Use a knife to divide the dough into 12 equal-sized pieces (roughly 1-inch x 1-inch in size). Roll each piece into a 4-inch log, then shape into a crescent moon shape, slightly tapered at each end. Transfer the shaped cookies to a parchment lined sheet pan (or other flat surface temporarily, if one will not fit in your refrigerator), setting them apart by an inch. Chill in the refrigerator for 20 to 30 minutes or until firm.
3. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 C) with a rack in the center position. Bake the cookies for 15 to 20 minutes, or until the edges are just beginning to turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color.
4. Allow the cookies to cool on the sheet pan on a cooling rack for 5 to 7 minutes. Meanwhile, combine the sifted powdered sugar and cinnamon in a medium bowl. Gently roll the still warm cookies in the powdered sugar mixture. Transfer the cookies to a cooling rack and allow them to cool completely. Once the cookies have cooled completely, use a fine-meshed sieve to dust the cookies with the remaining powdered sugar mixture.

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