Traditional Austrian Vanillekipferl

My great grandfather decided it would be wise to leave Vienna as tentions were rising in mainland europe at the start of the second world war. He packed up and moved his family to the UK where my grandmother would later meet my grandfather and start her own family. While I grew up in England and feel very British, there's no doubting that there are many Austrian influences that remain within our family.

At Christmas each year, it has become tradition for our family to devour vast quantities of Vanillekipferl, usually after Christmas dinner amongst other goodies, but I seem to find myself popping one or two into my mouth while prepairing the turkey. This is my great grandmother's recipe that has been handed down from generation to generation, and I hope will be passed on to many more to come.

Prep

Cook

Ready In

40m

Category: Dessert Snack
Cuisine Type Austrian

Ingredients

For 3 Dozen(s)

Vanillekipferl

100 grams whole almonds
200 grams all-purpose flour
150 grams cold butter
50 grams castor sugar
2 egg yolks
20 grams vanilla sugar

Traditional Austrian Vanillekipferl Directions

  1. Preheat the oven to 200ºC/400ºF. Line a baking sheet with greaseproof paper
  2. Quickly blitz the almonds in a food processor to finely chop them, then add the flour, butter and sugar and blitz again until texture of fine breadcrumbs.
  3. Add the yolks to the food processor and blitz again briefly until a dough ball is formed.
  4. Take 14g walnut sized pieces and shape into small crescent shaped forms and place on baking sheet.
  5. Bake in the oven for 10 minutes. As soon as you remove them from the oven, roll the crescents in vanilla sugar before leaving to rest on a cooling rack.

Recipe notes

If you don't have a food processor, you can chop the almonds and rub them with the butter and flour before kneading in the sugar and yolks to create a dough ball.

Nutrition facts

vegetarian

Per Serving

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