Vanille Kipferl II

Vanille Kipferl II

17
Maya McNally 0

"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."

Ingredients 1 h 25 m {{adjustedServings}} servings 109 cals

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  3. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  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.
  5. Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
  6. Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
  7. While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
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Footnotes

  • Cook's Note:
  • To Make Your Own Vanilla Sugar: Place 1 1/2 to 2 cups of sugar and place in pint jar. Put a clean vanilla bean in the jar, cover, and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the vanilla sugar, replace what you remove with fresh sugar.
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Reviews 17

  1. 19 Ratings

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FoodObsessedMom
1/24/2011

A helpful hint: 7/8 c. butter is 14 TB. (or 1/2 c. + 6 TB). I didn't have almonds on hand, but put in about 1 tsp imitation almond extract and it was delicious. If your mixture looks more like crumble than dough after combining everything, that's ok! When you go to squeeze and shape the kipferls, the crumbs do turn into dough. Very delicious. I can't wait to share these with my mother-in-law who loves kipferls! Thanks!

megank
12/30/2010

I first tried making these before christmas, and I tried skipping the step to put them in the freezer. Bad idea. They were burnt on the bottom and not cooked in the middle. So I tried again to make them, after christmas, and did all steps and they turned out wonderful!! I cant wait to make them next christmas and have people try them. My husband is from Germany and said that they were great. If you dont have vanilla sugar, and dont have the time to make it, I found a website that says you can make it by mixing 1 tsp of vanilla extract with 2 cups of sugar, mix it up and try to let it spread out in a large peice of tupperware, or a baking dish. After about an hour or so it will be hard, and you can just break it apart with a fork. Thanks for the recipe!

Aichan
2/7/2011

I started with an original Vanille Kipferl recipe from my husband's grandmother in Germany. Since the measurements were all metric, I looked for a US version recipe and tried this one, trying to incorporate it with the original recipe. What a success! For the ground almonds, I bought the bag of Almond Flour at Trader Joe's. It was perfect! In Germany, you can buy little bags of "Vanille Zucker" (vanilla sugar), but since I didn't have any in my pantry, I used Vanilla extract instead and couldn't notice a difference. If any, I prefer the extract since it leaves a little vanilla aftertaste, more than the vanilla sugar, in my opinion. This one's a keeper!