Monday, 22 December 2014

Recipe: Traditional Austrian "Vanillekipferl"


If you feel like doing some last-minute Holiday baking that doesn't require a lot of effort but is super tasty and maybe a bit different then the usual Christmas cookie, look no further! "Vanillekipferl" are traditional Christmas cookies in Austria (and I think in Germany too); there's no real way to translate the name into English, but "Vanille" obviously means vanilla, and the word "Kipferl" refers to the crescent shape of the cookies - like a little half-moon! 

These are pretty easy to make and don't require a lot of ingredients, and I actually really enjoy making them during the Holiday season - this year I made them together with my friend Pezi (thanks for helping! :*) so it took even less time to make them! This is actually my grandmother's recipe (who is unfortunatley not able to make them herself anymore), and my mum says they turned out really good when I made them, so I'm proud! :)


INGREDIENTS:

200g of butter
200g of flour
100g of caster sugar
1 sachet of vanilla sugar
90g of ground almonds 
1 egg yolk 
+ another 100g of caster sugar and 1 sachet of vanilla sugar for "icing" your Vanillekipferl!


The dough for these is fairly easy to put together: just put all the ingredients (the butter should be at room temperature for this) mentioned above into a bowl (or on a flat surface) and knead until a dough forms. Ideally, once you've formed your dough, it should be chilled a bit in the fridge or in the freezer (if you're pressed for time) so it will be easier to work with afterwards. 

When the dough is chilled, all you really have to do is take little pieces of your dough-loaf and form little half-moon shapes and assemble them on a lined baking tray - the measurements above make enough dough for about two baking trays full of Vanillekipferl!

After you've formed your Vanillekipferl, they need to bake for about 10 minutes at 160 °C; make sure to watch them as they bake, you want them to be golden-brown at the tips but no more, so get them out of the oven before they get too brown!

While you let them cool for a bit after taking them out of the oven, you can mix together your additional sugar and another sachet of vanilla sugar for your icing. When the Vanillekipfer have cooled down a bit, make sure to coat them all in your sugar mixture so they basically look like they're coated in snow - so christmassy, right? ;)


Aaand that's all, now all that's left for you to do is enjoy these little Christmas treats! :) 

2 comments :

  1. Wow these look great, they look ever so pretty in a crescent shape with the sugar coating :). They seem quite quick to make too and do not have too many ingredients which is really useful (I am a little lazy when it comes to baking, i like to make it quickly so I can get to the good part - eating it). I usually have flour, butter, sugar, and eggs in stock for spontaneous baking so I would only need a couple of other things! I haven't made any traditional Austrian or German food so this would be great to try :).

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    Replies
    1. I love the crescent shape too, I think it's such a nice twist to a traditional christmas cookie! :) And yes, they're fairly quick to make, rolling them into the shape probably takes the most time, but other than that, no problem!
      Let me know if you try them (or already have, I'm late answering) and how they turn out! :)

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