By Thomas Haas Chocolates & Patisserie
Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies.
Soft unsalted butter (2/3 cup)
Icing sugar, sifted (1/3 cup)
Ground almonds (1/2 cup)
Bread flour (1 cup)
Vanilla bean (1)
Salt (a pinch)
Granulated sugar (4 cups)
Used vanilla pod from the cookie dough
1. In a mixer fitted with a paddle, mix the butter, icing sugar, and salt till smooth at medium speed. Scrape the sides of the bowl frequently to prevent lumps.
2. Split the vanilla bean in half and scrape to remove the seeds. Reserve the pod for later use. Add the seeds to the butter mixture and mix till thoroughly combined.
3. Whisk together the bread flour and ground almonds. Add all the dry ingredients into the butter-mixture and mix on low speed till it forms into a dough.
4. On a flat surface dusted lightly with flour, form the dough into a long tube about 1 ¼ inch in diameter. Use a sharp knife to cut into 24 even discs.
5. Take each disc and roll into a cigar-like tube about 3 ½ inches long and slightly tapered at the edges. Bend this into a crescent shape and place on a parchment lined baking tray.
6. Refrigerate for 1 hour or until firm.
7. Once firm, bake in a 325° F oven for 9-12 minutes or until the tips of the crescent begin to brown. Set aside and allow to cool for a few minutes.
8. When the cookies are just cool enough to handle gently coat in vanilla sugar and allow to cool completely.
1. Take the vanilla pod and dry in a 200° F oven till brittle, usually 1-2 hours.
2. Use a spice grinder and process the dried vanilla pod to a fine powder. Use a fine mesh strainer if necessary.
3. Combine with the sugar (the amount of the sugar can be increased or decreased depending on your preference).
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