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Vanille Kipferl, Christmas cookies

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Ingredients

Adjust Servings:
150 gr butter
40 gr almond flour
240 gr flour
60 gr sugar
1 white egg
1/2 teaspoon yeast for dessert
1/2 teaspoon salt
1 bag vanillina

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Vanille Kipferl, Christmas cookies

The magic of Christmas

  • Serves 30
  • Medium

Ingredients

Directions

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The Vanille Kipferl are cookies typical of northern Italy and Austria. The name Vanille kipferl literally   means “vanilla crescent” or “vanilla moon”. I usually make  these biscuits with my kids during the 8th of December, the day of Immaculate Conception. During which we make the Christmas tree and the Nativity scene. While we eat the freshly baked Vanille Kipferl, we write the letter to be sent to Santa Claus!

 

Steps

1
Done

falalalalalaaaaaa!

Place cold butter in a stand mixer fitted with a flat beater, add flour and almond flour, mix until the mixture resembles fine breadcrumbs. Add sugar, salt and vanillina, pulse again. Add sugar, yeast and white egg. Process the mixture until it comes together in a ball.
Lift the ball of dough out, wrap it in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 170 and line a baking tray with baking paper.
Take out the dough from the fridge. Divide the dough in little pieces , roll them into little sausages 6 x 1cm. Turns small sausages into crescent moon. Place them on the prepared tray.
Bake fro 15 - 17 minutes or until cooked through and lightly golden on top.
Cool completely. Dust them with icing sugar.

Annapaola

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