Baking season continues: Vanillekipferln

[wiseheart]

I baked at home today, for a change. It was really nice, having time to do things properly. Anyway, Vanillekipferln is a German word of course, but I haven't got the faintest what it's called in English. Perhaps someone recognizes the cookies and can tell me.

This is Grandma's old recipe, which we always bake for Christmas.

Ingredients:

250-260 gr white flour
70 gr white sugar
1 tablespoon vanilla-flavoured sugar
100 gr ground almonds
250 gr butter or margarine (room temperature)
vanilla-flavoured powdered sugar to roll them in it when baked

Preparation:

* Mix flour, sugar, vanilla-sugar, almonds and butter on a board. Kneed it to a smooth dough. Rest dough (wrapped in tinfoil) in the fridge for one hour.
* Take dough from the fridge. Form a long roll. Cut slices (about the width of a finger). Roll them and form little kipferls (half-moons).
* Put them on a baking tin (on baking paper). Bake them in a hot oven (in the middle, in the case of a gas oven on level 2) for 15-20 minutes.
*Take the hot cookies from the baking tin and roll them in vanilla-flavoured, powdered sugar generously.

They remain fresh for at least 3 weeks in well-sealed tin box.

Comments

[sammydragoncat]

I have to try these too, - Must start on my Christmas cookies (now that Thanksgiving baking is done)

[wiseheart.livejournal.com]

Again, make sure that the dough rests long enough in the fridge, or it will be hell to make the rolls. And after you've rolled the still-hot cookies in icing sugar, you might want to sake the excess sugar off a bit. The dough is quite fatty, as you can see, and sugar sticks to it like whoa!

[lhun-dweller.livejournal.com]

Sounds like the almond crescent cookies of my childhood. Mmm.... [reaches over and takes one]

BTW: I thought of you today when I learned the mother of a substitute professor in our department, whom I met briefly, is from Hungary. Small world!