Samos Vanillekipferl recipe
We are sharing the secret of our favourite Christmas cookies!
Vanillekipferl are small, crescent shaped biscuits from Austria.
Christmas time is baking time and we have exclusive baking ingredients
at our Samos Deli shop in Santa Eularia!The Recipe:
Working time: approx. 40 min.
Baking time: approx. 20 min.
Put all the ingredients (except for the powdered sugar and vanilla sugar) in a bowl and knead them into dough. Then put the dough in the foil and refrigerate for 30 minutes.
In the meantime mix the powdered sugar and the two packages of vanilla sugar together and put the substance into a closable tupperware box. The closable tupperware box is important because the sugar can be reused for another batch of Kipferl!
After the 30 minutes of refrigerating the dough, form the dough into rolls with an approximate diameter of 4 cm. Then cut it into slices. The thickness of the slices should be 1-2 cm. From these slices form the Kipferl into a crescent shape. Don’t place the shapes too close together on a baking sheet as they might stick together when rising. Bake the cookies in a re-circulating oven at 175°C for about 20 minutes. The Vanillekirpfel are ready when the they turn light brown.
The Kipferl have to cool down for about 3 minutes after baking. After cooling down they need to be dipped in the prepared powdered sugar mixture and turned on all sides. If they are too warm, they easily break; If they are too cold, the powdered sugar won’t stay on the biscuit. So please make sure to dip the Kirpfel in the sugar when they are lukewarm.