Kipferl is an almond vanilla cookie hailing from Germany. From what I've managed to find out, it is a Christmas cookie shaped like a crescent that is eaten with tea and jam but I think you could eat these little delicacies anytime morning, noon and night.The dough is similar to a sugar cookie with the addition of ground almonds. After a brief chilling period, they're shaped and baked. I think some of my crescents look like "U"s and "C"s. It took me some time to get them all looking similar. They do take a little extra effort and my dough got really hard so I had to soften it up to keep from crumbling. Once they come out of the oven , they're dusted with more sugar and ready to be enjoyed.
Kipferl has a distinct and pronounced vanilla flavour while the almonds add a gentle undertone. They browned considerably after 12 minutes so watch them closely. The cookie texture is like a sugar cookie but the ground almonds add a bit of texture. Overall, I really liked making and eating the Kipferl. They taste really fabulous the next day or even the day after after the flavours have had a chance to mingle. Again, they would make an interesting and tasty addition to any cookie tray.
Recipe: Kipferl
4 comments:
I'll have to try these. Every December I do a holiday cookie swap to help get more variety. These would be very popular because they are so pretty!
Your cookies look great!!
I make a cookie very similar to these but without the egg and extract. We coat the cookie in a sugar/vanilla sugar mixture when they come out of the oven.
They are my favortie cookie of all time!
Make these cookies with hazelnuts and you will never use almonds again!
1 cup unsalted butter; 2/3 cup vanilla sugar; 2 tsp vanilla extract; 2-1/2 cups all purpose flour;1 cup toasted,ground hazelnuts. Shape; bake 350 for l8 min. Cool briefly & roll in vanilla 10X sugar. Traditionally they are called VIENNESE CRESCENTS. Best of all cookies! elsie
my mom makes these every Christmas...she puts a bit of powdered sugar on top...they are great.
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