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As promised: Vanillekipferl (Vanilla crescents)
Ingredients:
250 g wheat flour (type 405, all-purpose) (2 cups)
210 g butter (room temperature) (slightly less than 1 cup)
50 g ground almonds (1/2 cup)
50 g ground hazelnuts (1/2 cup)
90 g sugar (just under 1/2 cup)
1 pinch of salt
100 g powdered sugar (3/4 cup)
4 sachets vanilla sugar (1/4 cup total)
Instructions:
- Knead together the flour, butter, sugar, ground nuts, and salt. Wrap the dough in cling film and place it in the fridge for about 60 minutes.
- Mix the powdered sugar with the vanilla sugar.
- Preheat the oven to 175 °C (350°F).
- Remove walnut-sized lumps from the dough, roll them between your palms, and shape them into crescents (=> kipferl). Place them on a baking tray with some space between them.
- Bake for approx. 10 – 12 minutes. They are ready when they just start to brown.
- Allow the kipferl to cool briefly and then carefully push them closer together. Sift the powdered sugar and vanilla sugar mixture generously over them.
- Leave the finished kipferl to cool completely before serving.
- Metric measurements were calculated by ChatGPT. If you want to get sure, use a kitchen scale *
Podcast Credits:
Produced by: Imogen Hüsing, Clara Kühne, Sophie Kühne, Sönke Lülf, Elisa Palme and Leslie Wolk
Logo by: Annika Richter
Music by: Jan-Luca Schröder
Write us an email to: kaleidopod@uos.de
Contact us on Instagram: @kaleidoscience_pod