Although they originate from Austria, the vanillekepferl They are popular throughout Central Europe and it is common to consume them in Christmas. Its snowy appearance and the delicious combination of almonds and vanilla are reminiscent of this time of year.
As I was saying above, the dough is extremely easy to make and we don’t need any cutters to give them their characteristic half-moon shape. They are some cookies perfect to prepare with the family and that the children have an entertaining time.
In any case, whether or not you have little ones at home, I encourage you to try the recipe and enjoy the delicate flavor of these vanilla cookies. Do you want to know how to do vanillekepferl at home? Well, take note.
Ingredients for making vanillekipferl. Quantities for approximately 30 units.
- – FOR THE MASS –
- 220g of flour
- 125g butter
- 100 g of ground almonds
- 1 egg M
- 2 sachets of vanilla sugar
- 100g plain white sugar
- 1 teaspoon chemical yeast (baking powder)
- 1 pinch of salt
- — TO BATTER THE COOKIES —
- approximately 50 g of icing sugar
- 1 sachet of vanilla sugar
Remember that before you start making the cookies every ingredients should be at room temperature. You must also Preheat the oven at the indicated temperature.
How to make Vanillekipferl or Vanilla Moon Cookies
- in a large bowl place all the ingredients of the dough and mix them. At first you can do it with the help of a spoon, but in the end it is advisable to use your hands. Work the dough just until you see that everything has been mixed; if you spend kneading the cookies they will be hard.
- form a ball with the dough and wrap it in plastic wrap.
- Let the dough rest in the fridge for an hour. This will harden and you can work it better.
- While the dough cools prepare the cookie batter. To do this you just have to mix the icing sugar with the vanilla sugar.
- When you have the dough ready we are going to make the cookies. Take small pieces of dough with your hands and form balls. If you want all the cookies to be the same you can weigh them. Mine were about 22 grams each.
- Now roll the balls on the kitchen counter or table until you get about sticks. Then fold the ends inward to give them half moon shape. I sharpened the ends a bit to make them more beautiful.
- Bake the vanillekepferl at 175º for 15 minutes about. Keep an eye on them because they cook fast. As soon as you see that the edges begin to brown, they are ready.
- When the cookies are still hot, but if you burn your fingers, coat them in the mixture of icing sugar and vanilla sugar.
- Finally, place them on a rack and let them cool completely.
Withtips to prepare vkipferl
- It is important that cover the cookies with the icing sugar while they are still hot. If you let them cool, the sugar will not stick to their surface. You can coat them just on top or on all sides.
- Remember to let the cookies cool completely before saving. They will last you well for several days if you put them in a can or glass container that is well closed.
- The vanillekipferl are perfect for give away at christmas. Keep them in a jar adorned with a ribbon or bow and it will be a most beautiful detail.
- You can replace the vanilla sugar that goes inside the dough with vanilla paste or vanilla essencebut not the vanilla sugar topping.
