Vanillekipferl

Vanillekipferl are small, crescent shaped biscuits originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops.

INGREDIENTS

• 210 grams flour
• 180 grams butter
• 50 grams powdered sugar
• 70 grams almonds, peeled and ground
• 2 egg yolks
• 60 grams powdered sugar
• vanilla

DIRECTIONS

1. Mix flour and butter together until it looks like breadcrumbs.
2. Add sugar, almonds and egg yolks and knead quickly to a short pastry. Cool for 1/2 hour.
3. Form to a roll of the thickness of a thumb. Cut into 1 centimeter pieces.
4. Now roll each piece in your hand to a length of about 4-5 centimeters and give it the shape of a French croissant (but much smaller of course, and this shape is what we call "Kipferl").
5. Bake at 180 C for 10 - 20 minutes. They may not get any color, so don't wait until they're brown!
6. Mix the powdered sugar with vanilla and roll the Kipferl in the sugar mixture while they are still hot. But be careful, those Kipferl tend to break very easily.