Baking Classics
The Technique
Kipferl
Kipferls are Austrian cookies from Vienna shaped to represent the crescent on the Turkish flag. They are most often prepared with ground almonds however many nuts such as pecans & walnuts may be substituted in basic formulas to yield equally delicious results. Vanille Kipferl are one of the most popular flavors to bake & make lovely additions to cookie platters as their shape is so distinctive. Learn how to make this classic cookie style with my pointers & advice.
Vanille Kipferl
makes about 10 dozen
3/4 cup butter, softened
3/4 cup powdered sugar
2 egg yolks
1 tsp vanilla bean paste
2 cups all purpose flour
1 cup sliced almonds, finely ground
1/2 tsp kosher salt
Powdered sugar
Preheat the oven to 350 degrees. Cream the butter & the sugar on Medium speed in an electric mixer until smooth about 1 to 2 minutes, stopping to scrape down the bowl sides as necessary. Add the egg yolks & the vanilla bean paste; blend until smooth. Whisk together the flour, the almonds & the kosher salt in a small bowl. Add the dry ingredients to the butter mixture & blend on Low speed until smooth. Remove the dough from the bowl & divide into 8 equal pieces. Roll 1 piece of dough at a time on a lightly floured surface into a 12-inch log. Cut 16 {3/4-inch} pieces using a paring knife. Roll each piece of dough into a 3-inch log that is fuller in the center. Bend the tips inwards to create a crescent shape & place on a parchment paper-lined half sheet pan. Repeat with the remaining dough.
Bake, in batches, 10 to 12 minutes or until the tips begin to turn golden brown. Cool completely. Dust the crescents with powdered sugar just before serving.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Vanille Kipferl
Chilling the dough is not necessary in order to prepare this Molded Cookie style. Form the shapes, bake them, then dust with a bit of powdered sugar for an irresistible cookie ideal to serve for holiday festivities.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Remove the dough from the bowl & divide into 8 equal pieces. Roll 1 piece of dough at a time on a lightly floured surface into a 12-inch log. Cut 16 {3/4-inch} pieces using a paring knife. Roll each piece of dough into a 3-inch log that is fuller in the center. Bend the tips inwards to create a crescent shape & place on a parchment paper-lined half sheet pan.
No. 2
Bake, in batches, 10 to 12 minutes or until the tips begin to turn golden brown. Cool completely. Dust the crescents with powdered sugar just before serving.
The Tune
“They Say” Helen Forrest
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