Vanillekipferl taste of a hint of vanilla and fine almond. Delicate and crumbly, the classics have to be on the cookie plate. The best recipe.
Lantern, lantern, sun, moon and stars, ... When the lantern-running season starts in November and the small little ones start to twinkle their bets, we bake our winter sky ourselves - from a powdered crescent and many small vanilla crescents.
Vanilla crescents melt on the tongue. Only with a delicate almond dough and a pinch of real vanilla will you become grandma's classic on the cookie plate.
Little Christmas gals love vanilla kipper . They are quickly stirred together and formed into small crescents. A little tip: Be sure to put your dough for vanilla kipferl in the fridge before you start to shape it. It does not stick to your fingers and is easier to work with.
Why do we start baking so early? Because vanilla crisps last 3 weeks and because we love vanilla kipper like that - today, tomorrow and every other day of Advent.
Ingredients (60 pieces)
275 g of flour, 100 g of ground almonds, 75 g of sugar, 5 sachets of vanillin sugar, 1 pinch of salt, 2 egg yolks, 200 g of butter, approx. 75 g of powdered sugar, cling film, baking paper
1. Put the flour, almonds, sugar, 1 packet of vanillin sugar, salt and egg yolks in a mixing bowl, add butter in little flakes. Knead with the dough hooks of the hand mixer to a smooth dough. Shape your hands into a ball. Wrap in foil and refrigerate for approx. 1 hour.
2. Form small pieces (about 8 cm long, 12 g heavy) from the dough. Roll on the work surface to Kipferln and form. Place on 3 baking sheets lined with baking paper. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 10 minutes until the ends turn brownish.
3. Powdered sugar seven. Icing sugar and 4 sachets of vanillin sugar. Put some powdered sugar on a tray or other baking tray. Remove Kipferl and put it on the powdered sugar. Dust Kipferl with some powdered sugar, place on a plate and leave to cool.