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Friday, September 26, 2008

Vanille Kipferl (Crescents) Cookies

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these traditional cookies in the shape of a crescent.

From the original recipe I have substituted the ground hazelnuts for a change with melted milk chocolate dipped in the ends, which produces a more rustic variation - delicious nevertheless.

Vanille Kipferl

Ingredients

All purpose flour - 250 gm
Sugar - 100 gm
Softened butter - 150 gm
Egg Yolk - 150 gm
Bourbon-Vanilla Sugar - 1 tb.sp
Backing Powder - 1 t.sp 
For the dark glazing
Milk Chocolate - 100 gm
Oil - 1 t.sp
For the white glazing
White Chocolate - 100 gm
Oil - 1 t.sp

Method


Blend together the flour, sugar, butter, egg yolks, backing powder and vanilla sugar and knead well to form a dough. Shape two equal sized rolls and chill for at least an hour, wrapped in plastic.

Preheat the oven to 180°C. Cut the rolls into 1 cm thick pieces. Form pieces into small rolls with pointy tapering ends and bend these into crescents. 

Place them on a baking sheet with parchment paper and bake in the oven until light golden, about 10-12 minutes (they should not turn brown!).  Keep it outside to cool.
Grate both the chocolates and keep them in separate heat proof bowls. Add oil to both the bowls. Heat water in a sauce pan and when the water is hot hold these bowls in the water so that the chocolate melts. Stir a little bit. Now dip the cooled kipferls into the glazings and let them on a sheet and let it dry for some time.
It may happen that before you finish the process of dipping all the kipferls the chocolate glazings have become thick. Heat it again in hot water till the glazings thins.

Easy and yummy isn't it.

Original Recipe from Dr.Oetker Platzhen (von A-Z)