Recipe of the Month: Aloysia shares Friedmann family favorite cookies, just in time for your holiday baking
Vanille Kipferl (vanilla crescents)
The Kipferl plays an important role in the daily life of an Austrian. They may start the day with a Kipferl made with yeast, like a croissant - and it had better be good since their mood for the rest of the day may depend on it! Kipferl are made in all sizes and of all kinds of dough, but this unyeasted Vanille Kipferl occupies a special place in every Austrian’s heart, especially my father Martin Friedmann's!
Ingredients (makes approx. 4 dozen)
cup fine sugar (generous)
cups finely ground, blanched almonds or hazelnuts
sticks sweet (unsalted) butter, cold (
cups confectioners’ sugar
1 1/2 - 2
inches vanilla bean, ground
If vanilla bean is not available, use
tbsp. concentrated vanilla sugar (Dr. Oetker’s Vanilla Sugar) combined with confectioners’ sugar
11 x 17
-inch baking sheet
Mix flour, sugar, and ground almonds (or hazelnuts) on a pastry board. Cut in butter. First with fingers, then with hands, quickly knead ingredients together. Add egg yolks to make the dough easier to mold. Shape into a smooth ball. (Cuisinart may be used, but only to the point of ALMOST forming a ball.) Wrap in waxed paper and refrigerate for at least
3/4 - 1
tsp. of dough between the palms of your hands and roll into about a
-inch long roll, tapering off both ends and shaping into a small crescent.
Place Kipferl on baking sheet lined with parchment paper, leaving small spaces between them.
Preheat oven to
degrees F. Bake for
minutes, until very lightly colored.
While Kipferl are baking, combine confectioners’ sugar with vanilla bean or vanilla sugar on a sheet of waxed paper. Blend well.
When slightly cool, gently place several Kipferl on the prepared sugar-vanilla mixture, cover them with it, and transfer to a plate.
When completely cool, store crescents in an airtight container. If kept in a cool place, they will keep fresh for many weeks - if they last that long!