Vanilla Kipferl

Yeah, I know. I also thought that the first time I saw it. Kipferl?? What IS that?
Well, it's quite delicious.
But more about that later.

I'm gonna start with telling you something about this great baking book I have.
It's called Patisserie! and it's written by Christophe Felder. It includes 230 amazing recipes for creams, macarons, bonbons, tarts, doughs, decorations, brioches, viennoiseries, advent cookies and more! It has 3200 photos and detailed, step-by-step descriptions. I want to make almost all the recipes, they look so good!

 

 

I have the dutch book, and I don't know for sure whether it's also published in english, but it is worth looking that up! It really is a great book.

 

 

Now, back to the Vanilla Kipferl. It is from this book, as you might have guessed. The name Kipferl is quite an odd name, especially since 'kip' means 'chicken' in dutch. But these cookies doesn't include chicken at all! They only have a few ingredients and they really good! They're vanilla-y, soft, crumbly and melt-in-your-mouth cookies. They're really small, but that only means that you can eat a lot of 'em, which is a really good thing!

 

 



 

 

Vanilla Kipferl
from Patisserie! by Christophe Felder
makes around 40 cookies
Preparation time: 15 minutes
Baking time: 15 to 20 minutes
Ingredients
35 grams fine granulated sugar
1 vanilla bean
120 grams soft butter
140 grams flour
60 grams almond meal
1/2 teaspoon vanilla-essence

60 grams powdered sugar
2 bags (2 x 8 grams) vanilla sugar

Directions
Preheat the oven to 170 degrees Celsius.
Put the sugar in a food processor, add the vanilla bean and process until you have a nice vanilla sugar. Sieve the sugar in a bowl. Add the soft butter, flour, almond meal and vanilla-essence. Mix everything with a wooden spoon until you have a even dough. Knead the dough in to a ball with your hands. Divide the dough into 4 pieces.
Roll the pieces into log shapes on a floured workspace.
Lay them next to each other and cut them into 2 cm pieces.
Put the cookies on a floured (or with parchment paper) baking sheet. Bake them approximately 15 minutes in the oven. Meanwhile, mix the powdered sugar and the bags of vanilla sugar.
Let the done cookies cool down and then roll them in the vanilla powdered sugar.

Notes:
- If you don't have almond meal, you can also just process 60 grams of almonds (without the skin) until they are very fine. They will be a bit coarser then bought almond meal, but it works fine.
- 170 degrees Celsius is 340 degrees Fahrenheit