Homemade Vanillekipferl
 
 
Author:
Ingredients
  • 200 grams ( = 7.05 ounces) soft butter (leave at room temperature til soft, do not heat in a microwave)
  • 100 grams of sugar (1 cup US = 225 grams, so you need a little less than half a cup)
  • 2 egg yolks
  • 1 pinch salt
  • 300 grams of all-purpose flour (2 cups) can be substituted with whole-grain flour
  • 50 grams of ground hazelnuts (about 0.5 cups)
  • 50 grams of ground almonds (about 0.5 cups)
  • Icing sugar and one package (1.5 tablespoons) vanilla sugar to dip the still-warm Vanillekipferl in. Please take a look at the note in the post.
Instructions
  1. Combine all ingredients and mix into a dough. I let the KitchenAid Stand Mixer do this. It will be scrambled at first, but as the butter works in more, it forms into a nice dough. Put the dough in a plastic bag or wrap and refrigerate for at least half an hour.
  2. Take the dough out of the fridge and knead small pieces until it softens a bit again, then form rolls approximately half an inch thick. Cut the rolls into 2- to 4-inch pieces, and bend each piece into a semicircle (like a croissant).
  3. Bake at 350°F for about 15 minutes.
  4. Mix the icing sugar with the vanilla sugar.
  5. While still warm, coat them in a mixture of icing sugar and vanilla sugar.
Recipe by Northern Homestead at https://northernhomestead.com/homemade-vanillekipferl/