Vanille Kipferl II


Vanille Kipferl II began from Austria but they are famous in all Europe from Swiss cuisine to German.


2 1/8 cups all-purpose flour
1 pinch salt
7/8 cup butter
1/2 cup confectioners’ sugar
1 egg
3 teaspoons vanilla sugar
1 1/4 cups ground almonds


* To Prepare Your Own Vanilla Sugar: Add 1 1/2 to 2 cups of sugar and put in pint jar. Add a clean vanilla bean in the jar, cover this and finely shake. Let stand for some days, shaking the jar infrequently before you use the sugar for the recipe. As you use the sugar, restore with fresh sugar.
In a big mixing bowl, mix the salt and the flour. Cut in the margarine, and blend with your own hands.
Include the confectioners’ sugar, the egg, the vanilla sugar, and the ground almonds to the flour batter. Put the dough in the refrigerator for almost half hour.
Separate the dough into a number of parts. Prepare rolls that are about 1 inch thick. Cut the rolls into 1 inch pieces, and turn the pieces into the form of a semicircle (just like a croissant). Put the kipferl on a baking sheet, and let them set them in the refrigerator for 15 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes. When it is done, take out kipferl cautiously from the tray.
While still hot immerse the kipferl in a batter of confectioners’ sugar and vanilla sugar.