Friday, January 1, 2010

Rolling, Rolling, Rolling... Almond Crescents (Vanillekipferl)

Vanillekipferl are delightful small crescent shaped biscuits originating from Vienna, Austria.  Although they are traditionally made for Christmas, they can be enjoyed at any time of year and are a popular offering at Viennese cafes.

These biscuits have a very delicate flavour, that matures over the course of days, and can be stored for several weeks when kept in a cool environment.

Get ready to roll...

Almond Crescents

Required time: 20 minutes preparation, 1 hour refrigeration
  560gr Plain Flour

  160gr Sugar
  400gr Butter (salt free)
  200gr Ground Almonds (or hazelnuts)
  100gr Powdered Sugar
  4pkts Vanilla sugar

  1. Soften the butter to room temperature and cut into small pieces.
  2. Place the flour, sugar, butter and ground almonds (hazelnuts) into a large bowl and mix / knead into a smooth dough.
  3. Form the dough into a roll and wrap in clingwrap and chill in the refrigerator for 1 hour.
  4. Once the dough has chilled take small portions of it and roll in the palm of the hand into a sausage shape and place onto a baking tray lined with lightly greased baking paper, in the form of a crescent.
  5. Bake at 175 degrees Celsius until golden brown (approximately 15 minutes).
  6. Mix the vanilla sugar with the powdered sugar in a wide shallow bowl.
  7. Once the biscuits are cooked, remove from the oven and allow to cool for a minute or so.
  8. Carefully remove the biscuits from the tray (they must still be hot for this) and quickly roll one by one in the vanilla sugar mix until fully coated.
  9. Place on a wire rack to cool.
  10. Enjoy...

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