Description
Delicate Austrian Vanillekipferl cookies crumble with buttery elegance, melting gracefully on winter palates. Powdered sugar dusts these tender crescents, inviting you to savor a sweet slice of Alpine comfort.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) all-purpose flour
- 150 grams (5.29 ounces) unsalted butter, cold and cut into small cubes
- 100 grams (3.53 ounces) ground almonds
Sweeteners:
- 70 grams (2.47 ounces) powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla sugar or 1 tablespoon vanilla extract
Seasoning:
- 1 pinch of salt
Instructions
- Gently mix flour, ground almonds, powdered sugar, and salt in a spacious mixing vessel, creating a uniform dry foundation for the delicate pastry.
- Introduce cold butter cubes and vanilla sugar, working the mixture with fingertips or a pastry tool until a cohesive, crumbly dough emerges.
- Encase the dough in plastic film and allow it to rest and chill in the refrigerator for a minimum of 60 minutes, enabling the ingredients to meld and solidify.
- Heat the oven to 175°C (350°F) and prepare a baking sheet with a protective parchment paper lining.
- Partition the chilled dough into small, manageable segments, then carefully roll each portion into slender logs and curve them into elegant crescent shapes.
- Delicately position the shaped crescents on the prepared baking sheet, ensuring they are evenly spaced.
- Bake the fragile cookies for 12-15 minutes, watching for a subtle golden hue that indicates perfect doneness.
- Remove from the oven and allow a brief cooling period, then generously coat the warm kipferl with a soft dusting of powdered sugar, creating a delicate, snow-like finish.
Notes
- Precision matters when combining dry ingredients; sift flour and powdered sugar for smoother, lighter texture.
- Chilling dough helps prevent spreading and maintains the delicate crescent shape during baking.
- Use cold butter straight from the refrigerator to create a flakier, more tender cookie with better structure.
- For gluten-free variation, substitute regular flour with almond or rice flour to accommodate dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 20
- Calories: 137
- Sugar: 6.5 g
- Sodium: 0.1 mg
- Fat: 9.4 g
- Saturated Fat: 5.7 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.6 g
- Protein: 2.3 g
- Cholesterol: 25 mg