Vanille Kipferl I Tasty Recipes

Friday, June 27, 2014

Vanille Kipferl I

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie."

Ingredients :

2 cups all-motive flour
1/3 cup white sugar
3/four cup floor almonds
1 cup unsalted butter
1/four cup vanilla sugar
1/four cup confectioners' sugar

Instructions :

Prep : 30M	Cook : 18M	Ready in : 40M

Preheat oven to 325 stages F (170 levels C). Line a baking sheet with parchment paper.
Combine flour, 1/three cup sugar, and ground almonds. Cut in butter with pastry blender, then speedy knead right into a dough.
Shape dough into logs and cut off half of-inch pieces. Shape each piece into a crescent and area on prepared baking sheet.
Bake in preheated oven until edges are golden brown, eight to ten mins. Cool 1 minute and carefully roll in vanilla sugar aggregate.

Notes :

Cook's Note:
To make the Vanilla Sugar stick to the cookie higher, I blend it with confectioners' sugar.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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