Vanilla Kipferl are one of the most traditional Christmas cookies in Germany. You can probably find them at every German household this time of the year. So, this is the perfect cookie to wish you and your families all to enjoy a wonderful Christmas.
Vanilla Kipferl
- makes about 30 cookies -
50 g ground almonds, roasted
1 Vanilla Bean
100 g butter, cold
50 g powdered sugar
1 egg yolk
pinch of salt
125 g flour
150 g powdered sugar
1 Package Bourbon Vanilla Sugar
Start one day early to make the vanilla flavoured powdered sugar. Split the vanilla bean length wise and scrape out the seeds. Reserve the seeds for the dough. Put the empty bean together with the powdered sugar (150g) and the vanilla sugar into a jar and close it. The sugar will take the flavour of the vanilla bean. The longer you leave it in there the better.
On your work surface knead together the butter, powdered sugar (50g), egg yolk, vanilla bean seeds, flour, ground almonds and salt until it comes together as a dough. Put in the fridge for at least two hours or overnight.
Preheat the oven to 200° C (400° F), and line a baking sheet with parchment paper.
Form about 30 Kipferl (half-moon shapes) from the dough and put them on the baking sheet. Bake for about 10 minutes until golden brown.
Take out the oven and let cool for a bit. Still warm dip them upside-down into the vanilla powdered sugar mixture. Let cool completely and store in a cookie tin lined with parchment paper in-between layers.
On your work surface knead together the butter, powdered sugar (50g), egg yolk, vanilla bean seeds, flour, ground almonds and salt until it comes together as a dough. Put in the fridge for at least two hours or overnight.
Preheat the oven to 200° C (400° F), and line a baking sheet with parchment paper.
Form about 30 Kipferl (half-moon shapes) from the dough and put them on the baking sheet. Bake for about 10 minutes until golden brown.
Take out the oven and let cool for a bit. Still warm dip them upside-down into the vanilla powdered sugar mixture. Let cool completely and store in a cookie tin lined with parchment paper in-between layers.
Enjoy and Guten Appetit!
