Comments on: Kipferl (Vanilla & Almond Cookies)

by: george

Sun, 23 Nov 2008 20:05:14 +0000

I use the original Austrian ingredients, but make rounds jam them and put a top on them with a hole in the middle. Family has been making them like this for 100 yrs at least, from Karnten Austria.

by: lavaterra

Tue, 27 Nov 2007 20:45:33 +0000

Your kipferl looks very delicious! The origin kipferl are from austria, but we in the south of germany (near austria) love them too.
greetings form lavaterra
munic, germany

by: Jen

Mon, 26 Nov 2007 21:37:54 +0000

Hi Tom,

Thanks for your clarification. I’ve never made Kipferl before and the little blurb above the recipe said they were from Germany although the reading I did on them did indicate they were from Austria. I just wasn’t sure. I’m guessing the recipe was not truly authentic but adapted to reach more people. I didn’t used granulated sugar in the cookies but vanilla sugar which is finer. Of course, vanilla bean-scented confectioners sugar sounds heavenly.

by: Tom

Fri, 23 Nov 2007 14:22:59 +0000

Mind you, these “Kipferl” are *not* nailing from Germany, but from Austria, and their correct name is “Vanillekipferl” - there’s no house in Austria without these in the weeks before christmas. In fact, it’s the pièce de résistance of every person in Austria who claims to cook well. The recipe itself is very old and remained unchanged to this day. In that sense I’d like to point out that whether almond extract nor granulated sugar are parts of the widely used, historic recipe. Almond extract is a no-go, also granulated sugar; the original recipe calls for confectioner’s sugar in the dough and pure, heavily vanilla-scented confectioner’s sugar as garnish (or coating as we say). You scent the sugar by placing a few vanilla-pods in a tightly sealed jar of confectioner’s sugar for at least a couple of weeks.

by: Cyndi

Wed, 21 Nov 2007 07:55:53 +0000

I love your picture and the cute little silver ball thingies!