Difference between revisions of "Vanillekipferl"
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* 1 pinch of [[salt]] | * 1 pinch of [[salt]] | ||
| − | == | + | == Procedures == |
# Slightly toast the almonds in an ungreased pan, then take them off the heat and let cool. | # Slightly toast the almonds in an ungreased pan, then take them off the heat and let cool. | ||
# Knead the butter, powdered sugar, egg yolk, vanilla (about half the seeds), flour, almonds and salt quickly to a dough. | # Knead the butter, powdered sugar, egg yolk, vanilla (about half the seeds), flour, almonds and salt quickly to a dough. | ||
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# Take them off the sheet and roll them in a mixture of 100 – 150 g (about 4 – 5 ounces) powdered sugar and vanilla (remaining seeds), while they are still hot. | # Take them off the sheet and roll them in a mixture of 100 – 150 g (about 4 – 5 ounces) powdered sugar and vanilla (remaining seeds), while they are still hot. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Ethnic and Regional Cookies]] | [[Category:Ethnic and Regional Cookies]] | ||
[[Category:Austrian Snacks]] | [[Category:Austrian Snacks]] | ||
Latest revision as of 17:15, 29 June 2012
Description
Vanilla crescent cookies from Austria
Ingredients
- 60 g finely shredded almonds (about 2 ounces)
- 100 g cold butter (about 3.5 ounces)
- 40 g powdered sugar (about 1.5 ounces)
- 1 egg yolk
- 2 vanilla beans (cut each bean in half and scrape seeds out)
- 135 g all-purpose flour (about 5 ounces)
- 1 pinch of salt
Procedures
- Slightly toast the almonds in an ungreased pan, then take them off the heat and let cool.
- Knead the butter, powdered sugar, egg yolk, vanilla (about half the seeds), flour, almonds and salt quickly to a dough.
- Chill the dough for two hours.
- Then take the dough out of the refrigerator, form little crescents of it and place on a greased baking sheet.
- Bake at 200°C (400°F) for about 10 minutes.
- Take them off the sheet and roll them in a mixture of 100 – 150 g (about 4 – 5 ounces) powdered sugar and vanilla (remaining seeds), while they are still hot.
