Vanillekipferl
Vanillekipferl, from above
Non vegEggVienna

Vanillekipferl

Little almond crescents that crumble at a glance. Handle with reverence and vanilla sugar.

60 minTime
5 gProtein each
mildSpice
Christmas crescents2 chapters · 1 min read

Make it your way

Grandma's wayViennese almond crescents.
The original
293kcalsame
5 gproteinsame
2 gfibresame
60minutessame

Vanillekipferl.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2 cups
Almonds1 cup ground
Butter1 cup, cold
Sugar70 g in dough, rest for dusting
Egg yolk2
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp, plus vanilla sugar
Salta pinch

Method

4 steps
  1. 1Rub butter into flour, almonds, 70 g sugar and salt, add yolks and vanilla and gather into a dough. Chill.
  2. 2Roll into thin ropes, cut short lengths and shape into small crescents.
  3. 3Bake at 170 C until just pale gold at the tips.
  4. 4Cool 2 minutes, then roll gently in sugar mixed with vanilla.
Serve it like this

Arrange on a plate in a loose ring with a dusting of extra vanilla sugar, next to coffee or mulled wine.

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Make it a meal

What goes with Vanillekipferl: a bread or rice, a side, something to drink and something sweet.

A little snack Maddur vada40 min
A little snack Khasta kachori75 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Chocolate cake80 min
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