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Vanillekipferl: photo of the dish
Illustrative photo: Weihnachtskekserl — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Vanillekipferl

Small crescents of butter and almond shortbread dough, shaped by hand and dusted with vanilla sugar. Melt-in-the-mouth and very fragrant, they are a must at Christmas in Austria.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

Nutrition facts

755 kcal per serving

Protein
9.4 g
Carbohydrates
83.2 g
of which sugars
57.1 g
Fat
41.7 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C and line a baking tray with baking paper.
  2. Mix the flour, ground almonds, icing sugar, scraped vanilla and salt.
  3. Add the cold butter in pieces and rub it in with your fingertips until the texture is sandy.
  4. Add the egg yolk and knead quickly to form a smooth dough. Wrap it in cling film and chill for 30 minutes.
  5. Divide the dough into small portions and roll each one into a thin log, then shape into crescents about 6 cm long.
  6. Arrange them on the tray and bake for 12 minutes, until golden blond.
  7. Let them cool for 2 minutes, then gently roll them in the mixture of icing sugar and vanilla sugar.

Variations and tips

Chocolate version. Add the grated dark chocolate to the dough for a more intense flavour.

Using what's easy to find. Replace the vanilla pod with 1 teaspoon of vanilla extract.

More ideas

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Original Ecomely recipe.