Today for Baketember I’m doing a recipe that holds a very nostalgic value for me as it’s one that my best friend taught me to make. Bianca is half Austrian, half Japanese, and so she has the most amazing collection of culinary creations- despite not being the best at recreating them, bless her! However one recipe that I can 100% say she is amazing at is Vanillekipferl; amazing almond and vanilla sugar cookies which are usually baked around Christmastime in Austria but as I love them so much, I thought I’d share the recipe early this year so you have time to perfect these little biscuits before revealing them to friends and family over the holidays.
I cannot claim any creative rights to this recipe and I don’t remember where Bianca got it from, either the internet or an old family member, but Be warned though- this recipe yields about 30-40 cookies and they are incredibly addictive, so eat with caution!! I’m also really bad at shaping the cookies and this is the first time I’ve tried to make them without Bianca’s supervision, so go easy on me!!
- 200g plain flour
- 100g ground almonds
- 175g chilled, unsalted butter
- 80g caster sugar
- 1 packet vanilla sugar
- 2 egg yolks
- 150g icing sugar
TO MAKE THE DOUGH WHICH WILL NEED TO BE CHILLED FOR AROUND AN HOUR:
- Combine together the plain flour and the ground almonds in a large mixing bowl.
- Separately, mix the sugar and butter until they form a pale colour. It will be easier to cut the butter into small cubes before doing this step.
- Sprinkle in the vanilla sugar (which you can buy from baking shops or order on Amazon) to the sugar mixture, and then add the egg yolks and beat with an electric mixer until light and creamy.
- Then, add the flour and knead until you form a dough. I find it easier to use the dough hooks on my kitchen aide as I have zero arm strength, but if you fancy a good workout then you can do this step by hand!
- Form a ball, wrap it in cling film and chill in the fridge for about an hour.
- Once you’ve chilled the dough, pre-heat the oven to 175 degrees Celsius.
- Cut the ball of dough up into small slices about 1cm thick. Use your fingers to form these slices into crescent moon shapes- this is the ‘kipferl’ part of the name which means ‘crescents’.
- Roll the crescents in a little icing sugar and bake on trays for 10-15 minutes until golden.
- Remove from the oven, leave to cool a little and then while they’re still a little warm, roll in more icing sugar before transferring to a wire rack to cool completely.
I hope you enjoy making these yummy little cookies, it’s pretty therapeutic rolling them out into the shapes and rolling them in icing sugar! Give it a go!
Lots of Love,