Recipe for Christmas Vanillekipferln

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.

Vanillekipferln

Vanillekipferln

Vanillekipferln

Makes 70

Ingredients

  • 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)

Method

  1. Mix together flour, sugar, butter, egg yolks, almonds, vanilla and salt to form a smooth dough.
  2. Divide the dough into two and roll into long tubes. Wrap in cling film and chill for at least 2 hours in the refrigerator.
  3. 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.
  4. Place the crescents onto a pre-chilled baking sheet lined with baking paper and chill for a further 30 – 60 mins in the fridge.
  5. 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.
  6. 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.