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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

VANILLA KIPFERL (Horseshoe/Crescent) Recipe

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This recipe for VANILLA KIPFERL (Horseshoe/Crescent) is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
140g unsalted butter
70g icing sugar
70g ground hazelnuts
180g plain flour
vanilla sugar and icing sugar to coat ‘Kipferln’

Directions:
Directions:
In a large bowl, mix (with an electric mixer) the soft butter (leave out of fridge over night) and the sugar. Slowly add the flour and the nuts and mix again! The dough looks rough now!
Pour it onto a clean surface!
Knead it with your hands until it feels smooth!
If the dough feels sticky, put it into the fridge for a bit.
Form shapes (making a little ball and rolling it until it is a little noodle, then bending it to a horseshoe/crescent shape!!) and bake them on a buttered tray on 170º Celsius until golden brown. Let them cool down a bit and then coat each 'Kipferl' carefully with a mixture of icing sugar and vanilla sugar – about 100g of icing sugar and 1 Tbsp. of vanilla sugar. Be careful, they break easily!

Store biscuits in a tin, lined with alu foil.

Personal Notes:
Personal Notes:
This is an old family recipe.

 

 

 

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