Vaniliekipferl
210g Flour
+ 1 pinch of Baking Powder
70g Sugar
1 1/2 teaspoons Vanilla Essence
170g (cold) Butter
100g Ground Almonds
3 Egg Yolks
Method:
Pre-heat oven to 175 degrees
Grease baking trays with butter and set aside
In a bowl combine the sugar, flour, ground almonds and vanilla essence
Cut the butter into the dry ingredients with a knife
Using finger tips,rub the butter into the dry ingredients until it forms a fine crumble
Add the egg yolks to the crumble and combine the mixture
Turn out the dough onto a lightly floured board and knead until a smooth dough has formed
Divide the dough into sections.
Roll one section at a time into a long cylinder about the thickness of your thumb
Cut the cylinder into 2 cm pieces and roll each piece between palms from one end to the other
Form half moons from the rolled out pieces
Bake for 10-13 minutes until golden brown
Remove tray from oven and immediately sieve icing sugar over the hot Kipferl
Leave to cool and store in an airtight tin.
(Tips:
Making Kipferl is similar to making shortcrust pastry. The less it is handled the better
For this reason the butter is 'cut' into the dry ingredients with a knife until it is in small pieces.
In German recipes a 'pinch' of baking powder is measured as a 'knife tip' full
The icing sugar must coat the Kipferl while they are hot in order for it to stick to the biscuits)