Vanillekipferl
Published on 17-04-2023
Vanillekipferl are one of the traditional German Christmas biscuits. Very light, tender, a delicious mix of nutty and vanilla flavours.
During my Christmas Baking Marathon, Vanillekipferl have turned out to be one of the favourites of friends, family and colleagues. Indeed, in Belgium, Vanillekipferl are a year-round treat!
The second argument for Vanillekipferl is that they are easy to make vegan, so they are suitable for people with lactose intolerance as well as vegans.
What the heck is a Kipferl???
Kipferl is a word originating in Austria rather than Germany, and I gather is used there and in Bavaria for more than the christmas cookies. A Kipferl is basically something baked and shaped in the form of a crescent.
Practice makes perfect, and shaping Vanillekipferl might feel a bit odd first. I do it by weighing out my dough (somewhere around 15-20 grams) and shaping it into a small marble by rolling it between my palms.
I then shape that marble while rolling it between my palms into a "sausage" with slightly thicker middle part and slightly thinner ends. I bend the ends inwards while laying it on the baking tray.
Let's start baking
Vanillekipferl
Summary
Prep time
15 min - a couple hours rest in the fridge - ca. 30 min for shaping
Baking time
15 min
portion size
60-80 pieces
Ingredients
Cookies
Finish
Necessities
- Big bowl
- Baking sheets
Preparation
- Making this dough is quite straightforward: put all ingredients (except for the 100g sugar and the vanilla sugar) into a bowl and quickly knead into a smooth dough.
- Either cover the bowl or take the dough out and wrap it in some clingfilm. Put in the fridge for at least an hour. You can keep the dough in the fridge for up to 4 days!
- Take the dough out of the fridge. Take pieces of ca.15 g of the dough and form balls. Then roll those into crescents – the Kipferl.
- Bake at 150°C vent for 15 minutes or until the Kipferl are nice and golden brown.
- Get them out of the oven, and while still hot coat them in the sugar/vanilla sugar mix. To not burn yourself, do this with the help of two spoons. Note: Vanillekipferl are brittle, especially when still hot, thus be gentle when doing this!
- Then gently put them on a cooling rack.
Tip
Vanille Kipferl will easily keep a month or two in a closed cookie jar. If you can keep your fingers off them that is.
Vanillekipferl
Summary
Prep time
15 min - a couple hours rest in the fridge - ca. 30 min for shaping
Baking time
15 min
portion size
60-80 pieces
Ingredients
Cookies
Finish
Necessities
- Big bowl
- Baking sheets
Preparation
- Making this dough is quite straightforward: put all ingredients (except for the 100g sugar and the vanilla sugar) into a bowl and quickly knead into a smooth dough.
- Either cover the bowl or take the dough out and wrap it in some clingfilm. Put in the fridge for at least an hour. You can keep the dough in the fridge for up to 4 days!
- Take the dough out of the fridge. Take pieces of ca.15 g of the dough and form balls. Then roll those into crescents – the Kipferl.
- Bake at 150°C vent for 15 minutes or until the Kipferl are nice and golden brown.
- Get them out of the oven, and while still hot coat them in the sugar/vanilla sugar mix. To not burn yourself, do this with the help of two spoons. Note: Vanillekipferl are brittle, especially when still hot, thus be gentle when doing this!
- Then gently put them on a cooling rack.
Tip
Vanille Kipferl will easily keep a month or two in a closed cookie jar. If you can keep your fingers off them that is.
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