November Baking: Austrian Vanillekipferl!10:00
Some of you might know that I was born and raised in Austria. One of the things I loved most about the pre- christmassy time and still do is baking. I unfortunately can't bake with my beloved Granny anymore since she's quite a few miles away, but my boyfriend does a good job trying to replace her ;) One of the classics we made every year were so called "Vanillekipferl" and they taste so amazing, it would have been a shame to not let you know about the recipe!
What you'll need for the shortcrust pastry:
|100 g||grated nuts|
|70 g||powdered sugar|
|1bag||vanillin sugar (those little ones, you know what I mean ;) )|
|250 g||soft butter|
What you'll need for the topping:
a saucer filled with 1 little bag vanillin sugar and some powdered sugar, just enough to coat the cookies in it.
- Mix all the ingredients for the shortcrust pastry in a food processor, then knead the dough until it's a solid ball.
- Wrap the dough into cling film and let it rest for about 20 minutes.
- Then form the dough into sausages, approximately as thick as a sharpie.Then cut into 5cm long pieces. Form them into little crescents (don't worry if they look a little weird, it takes some practise!) Type in "Vanillekipferl formen" if you want to look up some pictures on how to form them!
- Put them onto a baking plate and keep them in the oven at 160° for about 10 minutes. Watch out! Don't overbake them, as soon as the tips turn golden, take them out immediately! Don't worry if the middle of the crescent seems unbaked- They're finishing themselves out of the oven. (If that makes any sense..:)
- Now you have to be quick and careful! Coat each crescent into your sugar mix, the sugar will only stick if they're still hot!
- Serve and Enjoy!
If you have any questions, let me know in the comments!
Thanks for reading,