Vanilla Kipferl, those delicate crescent-shaped cookies, are a staple of Austrian and German Christmas baking. Their melt-in-your-mouth texture and subtle vanilla flavor make them irresistible. This recipe, a variation often referred to as “Vanilla Kipferl II”, builds upon traditional recipes with slight adjustments to enhance flavor and texture. This guide provides a detailed walkthrough, ensuring your Kipferl turn out perfectly every time.
**Understanding Vanilla Kipferl**
Before diving into the recipe, it’s helpful to understand what makes Vanilla Kipferl so special. Their unique texture comes from the high ratio of butter to flour and the addition of ground nuts, typically almonds or hazelnuts. The absence of leavening agents like baking powder ensures a dense, crumbly consistency. The vanilla flavor is crucial, and using high-quality vanilla extract or even better, vanilla bean paste, will significantly impact the final result.
**Ingredients for Vanilla Kipferl II**
This recipe yields approximately 30-40 cookies.
* **250g (1 cup + 2 tablespoons) unsalted butter, cold and cubed:** The cold butter is essential for creating a flaky texture. Using unsalted butter allows you to control the salt content.
* **100g (½ cup) granulated sugar:** Provides sweetness and contributes to the cookie’s delicate structure.
* **1 teaspoon vanilla extract (or 1 vanilla bean, scraped):** Vanilla is the defining flavor. Use the best quality you can afford. Vanilla bean paste is an excellent alternative.
* **280g (2 ¼ cups) all-purpose flour:** Provides the structure of the cookie. Weighing the flour is highly recommended for accuracy.
* **100g (1 cup) ground almonds or hazelnuts:** Adds flavor, texture, and tenderness. Use blanched almonds for a smoother texture or hazelnuts for a more intense nutty flavor.
* **Pinch of salt:** Enhances the other flavors.
**For Coating:**
* **50g (¼ cup) powdered sugar:** Provides a sweet and delicate coating.
* **1-2 teaspoons vanilla sugar (or a pinch of vanilla extract mixed with powdered sugar):** Enhances the vanilla flavor in the coating. You can make your own vanilla sugar by storing a vanilla bean in a jar of granulated sugar for a few weeks.
**Equipment You’ll Need:**
* Large mixing bowl
* Electric mixer (optional, but recommended)
* Measuring cups and spoons or a kitchen scale
* Plastic wrap
* Baking sheets
* Parchment paper or silicone baking mats
* Wire rack
* Fine-mesh sieve (for dusting)
**Step-by-Step Instructions**
Follow these detailed instructions to create perfect Vanilla Kipferl.
**1. Preparing the Dough:**
* **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, ground almonds or hazelnuts, sugar, and salt. This ensures even distribution of the ingredients.
* **Incorporate the Butter:** Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or an electric mixer (with the paddle attachment), cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The key is to work quickly so the butter doesn’t melt. If using your fingertips, rub the butter into the flour mixture.
* **Add Vanilla:** Add the vanilla extract (or the scraped seeds from the vanilla bean) to the mixture. If using vanilla bean paste, incorporate it evenly.
* **Form the Dough:** Gently knead the mixture until it comes together to form a smooth dough. Be careful not to overwork the dough, as this can develop the gluten in the flour, resulting in tougher cookies. The dough should be pliable but not sticky. If the dough is too dry, add a teaspoon of cold water at a time until it comes together. If the dough is too sticky, add a tablespoon of flour.
* **Chill the Dough:** Wrap the dough tightly in plastic wrap and flatten it into a disc. This helps it chill more evenly. Refrigerate the dough for at least 2 hours, or preferably overnight. Chilling is crucial for preventing the cookies from spreading during baking and for making the dough easier to handle.
**2. Shaping the Kipferl:**
* **Preheat Oven:** Preheat your oven to 175°C (350°F). Place a rack in the center of the oven.
* **Prepare Baking Sheets:** Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.
* **Divide the Dough:** Remove the chilled dough from the refrigerator and let it sit for a few minutes to soften slightly. Divide the dough into smaller, manageable pieces. About the size of a walnut is a good starting point.
* **Roll and Shape:** On a lightly floured surface, roll each piece of dough into a small rope, about 7-8 cm (3 inches) long. Taper the ends slightly to create a crescent shape. Gently curve the rope into a crescent and place it on the prepared baking sheet. Try to make the crescents as uniform as possible for even baking.
**3. Baking the Kipferl:**
* **Bake:** Bake the Kipferl for 10-12 minutes, or until they are lightly golden brown on the edges. Keep a close eye on them, as they can burn easily. The baking time will vary depending on your oven, so start checking them at 10 minutes.
* **Cool:** Remove the baking sheets from the oven and let the Kipferl cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still warm and delicate.
**4. Coating the Kipferl:**
* **Prepare Coating:** While the Kipferl are cooling, prepare the coating by whisking together the powdered sugar and vanilla sugar (or powdered sugar and vanilla extract). Ensure there are no lumps in the powdered sugar.
* **Dust While Warm:** While the Kipferl are still slightly warm (but not hot), gently dust them with the powdered sugar mixture. You can use a fine-mesh sieve to evenly distribute the sugar. The warmth helps the sugar adhere to the cookies. Don’t wait until they are completely cold, as the sugar won’t stick as well.
* **Repeat (Optional):** For a more intense coating, you can dust the Kipferl a second time once they have cooled completely. This is optional but recommended if you prefer a thicker coating.
**Tips for Perfect Vanilla Kipferl**
* **Use Cold Butter:** This is crucial for creating a flaky, tender texture. Cold butter prevents the gluten in the flour from developing too much, resulting in a crumbly cookie.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, making the cookies tough. Mix the dough just until it comes together.
* **Chill the Dough Thoroughly:** Chilling the dough allows the butter to solidify, preventing the cookies from spreading during baking. It also makes the dough easier to handle.
* **Bake Until Lightly Golden:** Overbaking will result in dry, hard cookies. Bake them until they are just lightly golden on the edges.
* **Dust While Warm:** Dusting the cookies while they are still slightly warm allows the sugar to adhere better.
* **Use High-Quality Vanilla:** The vanilla flavor is essential to Vanilla Kipferl. Use the best quality vanilla extract or vanilla bean paste you can afford.
* **Weigh Your Ingredients:** Using a kitchen scale to weigh your ingredients ensures accuracy and consistent results.
* **Store Properly:** Store the cooled, coated Kipferl in an airtight container at room temperature. They will keep for up to a week. Avoid storing them in the refrigerator, as this can dry them out.
* **Experiment with Nuts:** While almonds and hazelnuts are the most common choices, you can experiment with other nuts like walnuts or pecans. Just make sure to grind them finely.
* **Add Citrus Zest:** For a subtle twist, add a teaspoon of lemon or orange zest to the dough.
* **Adjust Sweetness:** If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough slightly. However, keep in mind that sugar also contributes to the cookie’s structure.
**Troubleshooting**
* **Cookies Spreading Too Much:** This is usually due to the butter being too warm or the dough not being chilled enough. Make sure to use cold butter and chill the dough thoroughly.
* **Cookies Too Dry:** This could be due to overbaking or using too much flour. Bake the cookies until they are just lightly golden and measure your flour accurately.
* **Cookies Too Tough:** This is usually due to overworking the dough. Mix the dough just until it comes together.
* **Coating Not Sticking:** Make sure to dust the cookies while they are still slightly warm.
**Variations**
* **Chocolate Dipped:** Dip the cooled Kipferl in melted chocolate for a decadent treat.
* **Espresso Kipferl:** Add a teaspoon of instant espresso powder to the dough for a coffee-flavored twist.
* **Spiced Kipferl:** Add a pinch of cinnamon, nutmeg, or cloves to the dough for a warm, festive flavor.
**Serving Suggestions**
Vanilla Kipferl are perfect on their own, but they also pair well with coffee, tea, or mulled wine. They make a beautiful addition to a Christmas cookie platter and are a thoughtful homemade gift.
**Nutritional Information (Approximate)**
* Calories: Approximately 80-100 per cookie
* Fat: 6-8g
* Carbohydrates: 6-8g
* Protein: 1-2g
*Note: Nutritional information is approximate and will vary depending on the specific ingredients used.*
**Conclusion**
Vanilla Kipferl are a timeless classic for a reason. With their delicate texture, subtle vanilla flavor, and elegant crescent shape, they are a perfect treat for the holidays or any time of year. By following these detailed instructions and tips, you can create perfect Vanilla Kipferl that will impress your friends and family. Enjoy the process and the delicious results!