I posted recently about the batches of german christmas biscuits (Plätzchen) that I made this month. I thought I would add a few of the recipes translated into English.
First off is Vanillekipferln. The original recipe (in german) is from the women’s magazine Brigitte and can be found here.
- 200 g of flour
- 80 g of caster sugar
- 175 g of cold butter chopped small
- 2 egg yolks
- 100 g of ground peeled almonds
- Scrapings of 1 vanilla pod
- 1 pinch of salt
- 80 g of bourbon vanilla sugar (substitute with icing sugar)
- Mix together flour, sugar, butter, egg yolks, almonds, vanilla and salt to form a smooth dough.
- Divide the dough into two and roll into long tubes. Wrap in cling film and chill for at least 2 hours in the refrigerator.
- After chilling, divide each roll of dough into 35 small portions. Shape each piece of dough with your hands, firstly into a small ball and then into tubes approximately 5 cm long. Taper the ends slightly and form into crescent shapes.
- Place the crescents onto a pre-chilled baking sheet lined with baking paper and chill for a further 30 – 60 mins in the fridge.
- Preheat the oven to 180°C, 160°C fan, Gas Mark 3. Bake the biscuits for about 15 mins. They should remain light in colour.
- Remove from the oven and allow to cool slightly. While the biscuits are still warm, roll them individually, gently, in small portions of the vanilla / icing sugar. Allow to cool completely.