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Vanillekipferl biscuits

Brigitte Hafner
Brigitte Hafner

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Vanillekipferl Christmas biscuits.
Vanillekipferl Christmas biscuits.Marina Oliphant

A moon-shaped German Christmas biscuit.

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Ingredients

  • 300g flour

  • 250g unsalted butter, cold

  • 125g castor sugar

  • 3 egg yolks

  • 125g blanched almonds, finely ground

  • 2 to 3 sachets vanilla sugar* (150-250g)

  • *Vanilla sugar is available in sachets at continental delicatessens, or make your own: bury a pod or two in a 2-cup container of sugar.

Method

  1. Sift flour onto bench, cut butter into small cubes and add to the flour. Add sugar, make a well in the centre and add yolks and then almonds. Bring together with your hands and work into a smooth dough for a few minutes. Roll into a ball and cover with cling-wrap. Rest in the fridge for an hour.

    Preheat oven to 175C.

    Break off small pieces of the dough, about 60g each, and roll into 10cm-long pieces with the ends slightly tapered. Bend into crescent shapes. Place on a tray lined with baking paper and bake for about 15 minutes. They should be very lightly golden but not brown.

    Remove from the oven, allow to cool a little. Roll in the vanilla sugar while still hot (when they are cool, the sugar will not stick properly).

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/vanillekipferl-20111019-29utz.html