Vanille Kipferl II

The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 109 Calories

Ingredients

• 1 egg
• 1 pinch salt
• ½ cup confectioners' sugar
• 6 tablespoons confectioners' sugar
• 2 ⅛ cups all-purpose flour
• 7 tablespoons unsalted butter
• 3 teaspoons vanilla sugar
• 1 ¼ cups ground almonds
• 1 ½ teaspoons vanilla sugar

Recipe Instructions

Step 1

In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.

Step 2

Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.

Step 3

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 4

Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.

Step 5

Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.

Step 6

Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.

Step 7

While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.