Vanilla Kipferl
Delicious biscuits
to Advent
The recipe
The time has come again.C
hristmas is just around the corner. Everywhere you go, it smells of freshly baked biscuits, cinnamon and almonds, …
So it's time to get active and bake the first Christmas cookies. And vanilla kipferl always go, don't you?
In any case, I like them very much and found the first Advent very fitting to start with the Christmas bakery.
The recipe
560g flour
150g caster sugar
250g cold butter
200g ground almonds
1Pkg lemon zest grated
1 vanilla pod
2 packs of bourbon vanilla sugar
100 ml milk
50 ml water
To sprinkle, we still need:
70g caster sugar
25g vanilla sugar
Preparation
First, divide the butter into small pieces and place in the mixing bowl.
Then add the icing sugar and vanilla sugar.
Then mix everything well.
Tip:
It is important that all ingredients are processed as cold as possible, so that the kippers do not break during further processing.
Now add the flour and grated almonds.
Then slowly add the milk and water until a dough is formed.
The dough should not be too supple or soft.
It should have a medium strength and be a little sticky.
Then remove the dough from the mixing bowl and form into a ball. The dough is wrapped in cling film and now comes in the fridge for 1 – 2 h.
If you remove the dough from the refrigerator, heat the oven to 180°C over and over heat. Then part of the dough is separated and rolled into a strand about two fingers thick.
Small pieces are always separated from this strand and rolled into small rolls. These are then bent and then placed on the baking sheet lined with baking paper.
You can put the biscuits relatively close together as they don't work out great because no baking agent has been added. With the rest of the dough, you'll do the same. Separate the piece, form the strand from it and separate small pieces, form these rolls and reshape them.
I have illustrated the whole process with the pictures below.
When the sheet is fully occupied, it comes into the oven for about 10 – 12 min. The biscuits should only be lightly browned when baked and still rather soft.
They will later get harder on their own when the butter gets hard again.
When baked, sprinkle directly with icing sugar to keep the icing sugar on the warm surface.
Now you just have to let them cool down and you can enjoy the Christmas biscuits.
All that remains for me is to wish me a good appetite.
Until next time.
Your Tom
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