Vanillekipferl - Happy 4th of Advent |
Cuisine: German
Author: Kirsten | My itchen in the Rockies
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins
- 2½ cups (300 g) organic flour
- ½ cup 2 Tablespoons (125 g) organic sugar
- 1 Tablespoon vanilla sugar
- 3 fresh organic egg yolks
- 4.4 ounces (125 g) almonds, roasted and ground
- 1 cup 1½ Tablespoons (250 g) unsalted organic butter, at room temp., diced
- vanilla or powdered sugar for dusting/ rolling the finished cookie
- Preheat your oven to 350 F Convection. Line several baking sheets with silicon liner or baking paper. Set aside.
- In a stand-mixer with paddle attachment combine flour, vanilla sugar, sugar and almonds.
- With the mixer set on lower speed add butter and eggs to the flour mixture and mix until dough forms.
- Let dough rest at room temp. (covered) for at least 30 minutes.
- Form little crescent moons out of the dough. Mine weighed 8 g (0.282 ounces) each.
- Place them on the baking sheets and bake for about 10 -12 minutes or until the cookies turn light yellow.
- Cool slightly on baking sheet (otherwise they are too fragile to move) and roll in homemade vanilla sugar or powder sugar.
- Store in airtight cookie containers.
How to make your own vanilla sugar:
Combine 70.5 ounces (200 g) sugar with vanilla seeds from one vanilla pod in a small food processor. Store in airtight container.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/12/23/vanillekipferl/
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