confections’ sugar and vanilla suger for dusting
some flour to roll and shape the kipferl
In a large bowl mix flour, butter, confectioners’ sugar, ground almonds, vanillia sugar and salt and form a dough with your hands. Place the dough in the refrigerator for about 30 minutes.
Divide the dough into several parts. Make rolls that are approximately finger thick, cut the rolls into 2 to 3 cm small pieces and bend the pieces into the shape of a semicircle (just like a croissant).
Place the kipferl on a baking tray and bake the kipferl in a pre-heated oven at 150-160°C for 10 to 15 minutes until lightly brown.
When done, remove kipferl carefully from the tray and leave to cool a little bit. While still warm, dip the kipferl in a mixture of confectioners’ sugar and vanilla sugar.
Caution: vanille kipferl break easily.
Our tip: The kipferl can be prepared before Christmas and can easily be stored in a cookie jar. They become even yummier after several days … but only for those who can resist long enough.