Just Baking

Kipferl is an almond vanilla cookie hailing from Germany. From what I’ve managed to find out, it is a Christmas cookie shaped like a crescent that is eaten with tea and jam but I think you could eat these little delicacies anytime morning, noon and night.The dough is similar to a sugar cookie with the addition of ground almonds. After a brief chilling period, they’re shaped and baked. I think some of my crescents look like “U”s and “C”s. It took me some time to get them all looking similar. They do take a little extra effort and my dough got really hard so I had to soften it up to keep from crumbling. Once they come out of the oven , they’re dusted with more sugar and ready to be enjoyed.

Kipferl has a distinct and pronounced vanilla flavour while the almonds add a gentle undertone. They browned considerably after 12 minutes so watch them closely. The cookie texture is like a sugar cookie but the ground almonds add a bit of texture. Overall, I really liked making and eating the Kipferl. They taste really fabulous the next day or even the day after after the flavours have had a chance to mingle. Again, they would make an interesting and tasty addition to any cookie tray.

Kipferl

1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) vanilla sugar
3/4 cup (175 mL) ground almonds
1 cup (250 mL) unsalted butter, softened
1 egg
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) almond extract
2 1/4 cups (550 mL) all-purpose flour
pinch salt

Garnish
1/2 cup g(125 mL) granulated sugar

In food processor or blender, process granulates sugar and vanilla sugar until fine. Add almonds; pulse to blend.

In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff.
(Make Ahead: Refrigerate for up to 24 hours; let come to room temperature.)

Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Bake in centre of 350 °F (180 °C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.

Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week.) Makes about 60 cookies.

Source: Canadian Living Magazine, December 2007.