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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. INGREDIENTS 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) Vanilla sugar Vanilla Sugar Granulated sugar (4 cups) Used vanilla pod from the cookie dough DIRECTIONS Cookies 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…

By Winnie Tam When Steveston Bakery opened in 1989, the road wasn’t yet paved and there were barely any other businesses nearby. Today, Steveston is one of Richmond’s most beloved and bustling neighbourhoods, with lots to see and eat for locals and tourists alike. And while the surroundings of Steveston Bakery have changed dramatically, husband-and-wife owners Hemant and Bimla Rao’s commitment to quality in their food and baked goods hasn’t budged one bit. The lineups that appear daily in their bakery are the best proof. The shop is the kind of friendly neighbourhood place that every town dreams of. Since moving from Fiji to Canada in the early 80s, the couple has established a regular fan base for their bakery; in fact, some patrons have been visiting nearly every day since it opened (yes, it’s open seven days a week). Hemant jokes that some people call his bakery Steveston’s “second…