Kipferl is the name of a traditional Christmas cookie originating from Vienna, Austria. A simple pleasure made with either ground almonds or hazelnuts, and subtly scented with hints of vanilla. It is the kind of buttery cookie that’s short, crisp and almost crumbles in the mouth. A dusting of icing sugar is typical of a kipferl and wouldn’t be complete without it.
The recipe is straight forward and no fuss. Bake it with kids or make a batch for a delectable homemade Christmas gift.
- 250g plain flour
- 1/4 tsp baking powder
- 125g icing sugar
- 125g ground almonds
- 1 tsp vanilla paste
- 60g (3 each) egg yolks
- 200g butter, slightly softened but still cool to the touch
1) Sift flour and baking powder into a bowl.
2) Rub the butter until the mixture is well combined.
3) Add the ground almonds, sugar and vanilla paste.
4) Refrigerate for 30 minutes until it is no longer sticky and easy to handle.
6) Bake in preheated 170°C oven with the fan on just until it gets a tinge of golden colour, with the interior crumb cooked through and no longer doughy. This will take approximately 12-15 minutes depending on the size of the Kipferl. Rotate the tray half way through cooking to ensure even baking.
7) While still warm, roll in icing sugar and cool on wire racks.
8) The cookies are ready to store once completely cooled.
Get creative and play around! Use the same moorish cookie batter to create a Christmas tree cookie dotted with lightly roasted cocoa nibs and dipped in dark chocolate, yum! See how it is done here.
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