Austrian vanilla kipferl or crescents for Xmas!

Many names ...
Many names ...
Many shapes ....
Many shapes ....
Many colors ...
Many colors ...
Many tastes ...
Many tastes ...
But all delicious anyway!
But all delicious anyway!

Vanillekipferln (vanilla crescents) - Recipe using grams

(Makes about 70 pieces)

140 g soft butter or margarine
100 g sugar
1 vanilla pod *
2 egg yolks
200 g flour
100 g ground almonds

For the cover:
1 tbsp sugar
2 tbsp powder sugar

Preparation time: 1 hour
Resting time: 1 hour
Baking time: 12 mins

Preparation

Beat the butter until creamy and slowly add sugar. Cut the vanilla bean lengthwise and add half of the scraped bean. Add the egg yolks and beat until creamy. Mix the flour and almonds. Roll the batter with floured hands into three 2 cm rolls. Wrap them in greased paper and leave them in the refrigerator for 1 hour.

Preheat oven to 350°F (175°C). Grease cookie sheets or cover them with baking paper. Cut finger thick slices from the rolled batter. With floured hands roll the slices into little sausage-like pieces, turning the pointed ends, like a crescent. Place them on the sheets in the middle of the oven and bake for 12 minutes. The kipfel should remain light in colour.

Take the rest of the scraped bean, mix with it with the two sugars and toss the kipferl, placing them on racks to cool.

You can substitute the almonds for hazelnuts, or pecans.

Crescents are the shape that Austrians use most frequently, but I have also seen them prepared as one inch balls.

I have seen recipes where they use egg yolks, but also some, where no eggs are used.

* In Austria they only sell real vanilla, which Is quite expensive, but for baking purposes people use what they call vanilla sugar, which is a form of vanillin, as they don’t have any liquid vanilla extract. I would suggest you substitute 1 tsp of vanilla extract for the vanilla pod.

Hazelnutkipferln (hazelnut crescents)

Substitute 100 gm roasted hazelnuts for the almonds.

Roast the hazelnuts in a pan and let cool. Prepare the batter just like for Vanillekipferl, substituting ground and roasted hazelnuts for the almonds.

Schokoladekipferln (chocolate crescents)

Prepare recipe just like for Vanillekipferl, adding 100 g grated bitter chocolate and 2 tbsp rum to the ingredients.

Zimtbrezeln (cinnamon pretzels)

(Makes about 60 pieces)

Prepare recipe just like for Vanillekipferl, substituting the almonds for 100 g flour and 1 tsp cinnamon. After cooling the rolls, cut 1.5 cm slices and roll them into 10 cm long sausage-like rolls, which are then formed into pretzels with the ends firmly placed together. Bake and let cool. Mix 100 g of powder sugar with 2 tbsp of rum or hot water and brush the ready kipferl with this frosting. Place on a kitchen rack to dry.

Russian Tea Cakes or Mexican wedding cakes (Recipe using cups)

1 cup butter
½ cup powder sugar
t tsp vanilla extract
pinch of salt
2 cups flour
½ tsp baking soda
1 cup chopped pecans
powder sugar

Preheat over to 350°F (175°C). In a large bowl, beat together butter, powdered sugar, vanilla, and salt until light and fluffy. Gradually beat in flour and baking soda until well blended. Stir in pecans. Drop dough by teaspoonfuls, 1.5 inches apart, on ungreased baking sheets. Or, roll dough by teaspoonfuls into balls . Bake 13 to 15 minutes, or until edges begin to brown lightly. Remove cookies from baking sheets; cool on racks. While warm, sift powdered sugar generously over tops. Makes 55 to 60 1.5 inch cookies.

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Comments 10 comments

France Travel Inf profile image

France Travel Inf 6 years ago

My mom used to make these but I have never found her recipe. I can't wait to give these a try!

http://www.france-travel-info.com


sylvia13 profile image

sylvia13 6 years ago from Shoal Bay, NSW, Australia Author

They might be somewhat rich, but they sure taste good! Regarding France Travel, I am sorry that my family did not get to go on a boat trip this year, as we have already done the Midi and Burgundy, but we would have not minded doing some more!


Scribenet profile image

Scribenet 6 years ago from Ontario, Canada

Thank you for these recipes! My late husband was Austrian and he loved vanillekipferln! I have lost the recipe and am glad to have one again. These are so good!


sylvia13 profile image

sylvia13 6 years ago from Shoal Bay, NSW, Australia Author

They are a bit rich, but so good, that is true!


Denise Handlon profile image

Denise Handlon 5 years ago from North Carolina

Sylvia, I found this delightful recipe and hub of yours when I looked for links to my latest hub: Russian Tea Cakes. Just letting you know that I did hit the link button on this one. They look so good...

Happy Holidays. Nice meeting you. :)


sylvia13 profile image

sylvia13 5 years ago from Shoal Bay, NSW, Australia Author

Happy holidays to you and your family too! Nice family picture in your hub!


Maira Khan profile image

Maira Khan 5 years ago from Lahore

Beautiful pictures. How come my table never looks like that? (the pink) Anyway, I going to bookmark this so I can try some of the recipes. Thank You!!


kate Stanley 2 years ago

Iam still confused as to the exact measurement of grams ! How much is 200 g of flour, or 140 g of butter? i want to make the vanilla crescents.


moi 2 years ago

I made the hazelnut version (although I used 200g hazelnuts and no almond) and they went down a storm. :)


sylvia13 profile image

sylvia13 2 years ago from Shoal Bay, NSW, Australia Author

I guess adding hazelnuts could be a good version too, so don't worry about almonds, not everything needs to be almonds!

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