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LOCATION: Recipes >> German >> Vanillekipferl 02

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Vanilla-Kipferl

210 g flour
180 g butter
50 g powdered sugar
70 g almonds (peeled and ground)
2 egg-yolks

60 g powdered sugar
vanilla

Mix flour and butter together until it looks like breadcrumbs.
Add sugar, almonds and egg-yolks and knead quickly to a short
pastry. Cool for 1/2 hour.

Form to a roll of the thickness of a thumb. Cut into 1 cm pieces.
Now roll each piece in your hand to a length of about 4-5 cm and
give it the shape of a French croissant (but much smaller of course,
and this shape is what we call "Kipferl").

Bake at 180 C for 10 - 20 minutes. They may not get any colour, so
don't wait until they're brown !

Mix the powdered sugar with vanilla and roll the kipferl in the
sugar-mixture while they are still hot. But be careful, those
kipferl tend to break very easily.

Vanilla-kipferl is a traditional Christmas-recipe (I guess it comes
from the south of Germany, Switzerland or Austria). My mother made
it every year and it is one of my favourites. Now I make it every
year. If you don't bake them too long, then they are soft and
tender and they almost melt on your tongue.

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