German Vanillekipferl Biscuit Recipe
Treat yourself this Christmas season with our exclusive Culture Whisper recipe for deliciously nutty Vanillekipferl biscuits
German Vanillekipferl Biscuit Recipe
Serve up some Christmas cheer with these golden melt-in-your-mouth biscuits, sprinkled with a hefty dusting of icing sugar. Whether it be to satisfy a sweet tooth or impress your party guests, these delightful biscuits are the perfect festive fix.
GERMAN VANILLENKIPFERL BISCUITS
Originating in Vienna, these traditional German crescent-shaped biscuits are a Christmas delicacy. With layers of rich nutty flavours and a complementary sugary coating, these biscuits are a delectable treat. Don't be disheartened when it comes to shaping the hardened batter: it takes skill to 'kipferl' well, but persevere and the results are well worth it.
INGREDIENTS
180g Plain flour
100g Hazelnuts
100g Ground Almonds
70g Sugar
200g Butter
1 Egg Yolk
1 Egg
50g Icing Sugar
A few sachets of Vanilla sugar (make your own using sugar and vanilla beans)
METHOD
Preheat the oven to 190°C (Gas mark 3).
Mix dry ingredients and gradually knead in knobs of butter, egg yolk and the egg. Place the dough on clingfilm and leave in a cool place for about 1 hour.
Form the dough into a 1cm thick roll and cut into pieces (each around 3cm long), making sure that the ends of the roles are thinner than the middle.
Form crescent-shaped biscuits with your fingers and place on baking tray lined with baking parchment. Bake for around 10 minutes until golden brown.
Mix icing sugar and vanilla sugar together, then toss the biscuits in the mixture while they're still hot.
When the biscuits have fully cooled down, store them in a biscuit tin. Or if you can't wait, eat them while they're still warm!
GERMAN VANILLENKIPFERL BISCUITS
Originating in Vienna, these traditional German crescent-shaped biscuits are a Christmas delicacy. With layers of rich nutty flavours and a complementary sugary coating, these biscuits are a delectable treat. Don't be disheartened when it comes to shaping the hardened batter: it takes skill to 'kipferl' well, but persevere and the results are well worth it.
INGREDIENTS
180g Plain flour
100g Hazelnuts
100g Ground Almonds
70g Sugar
200g Butter
1 Egg Yolk
1 Egg
50g Icing Sugar
A few sachets of Vanilla sugar (make your own using sugar and vanilla beans)
METHOD
Preheat the oven to 190°C (Gas mark 3).
Mix dry ingredients and gradually knead in knobs of butter, egg yolk and the egg. Place the dough on clingfilm and leave in a cool place for about 1 hour.
Form the dough into a 1cm thick roll and cut into pieces (each around 3cm long), making sure that the ends of the roles are thinner than the middle.
Form crescent-shaped biscuits with your fingers and place on baking tray lined with baking parchment. Bake for around 10 minutes until golden brown.
Mix icing sugar and vanilla sugar together, then toss the biscuits in the mixture while they're still hot.
When the biscuits have fully cooled down, store them in a biscuit tin. Or if you can't wait, eat them while they're still warm!
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