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Vanilla Kipferl (Crescents) (text)

Veteran Member
3011 posts
Joined: Jul 17, 2006


Posted to Thread #21199 at 4:38 pm on Dec 15, 2011

his is an Austrian recipe.

1 vanilla bean
2/3 cup, generous (100 grams), blanched
2 cups (280 grams) flour
1/2 cup, scant (90 grams) sugar
1 large pinch of salt
3/4 cup plus 2 tbl (200 grams) softened
unsalted butter, cut into slivers
2 egg yolks
Vanilla sugar

Cut open the vanilla bean and scrape out the
pith. Grind the amonds very fine. With a
large knife, blend together the almonds with
the flour sugar, salt, vanilla pith, and
butter, using a chopping motion, on a work
board. Add the egg yolk and knead to form a
dough. Chill, wrapped in plastic. Shape the
dough into a roll and cut into 50 equal

Preheat the oven to 375F.

Form the pieces into small rolls with pointy
tapering ends; bend these into crescents and
place on unbuttered baking sheets. Bake in
the center of the oven until light brown,
about 12 minutes. Dredge the crescents while
still warm in vanilla sugar or powdered
sugar. Reapply sugar after they cool (sift
over the top inside their storage container).


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