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Vanillekipferl 01

A home-style Vanillekipferl 01 made with All Purpose Flour Minus Plus, Butter, and Demarara Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 300 g
• 300 g
• 100 g
• 4 tbsp

Method (preview)

1. 1

   By hand, or using the dough hook of a kitchen machine, mix the almonds, flour, sugar and lemon peel to a smooth dough.

2. 2

   Wrap it in foil or cling wrap and cool in the fridge for about 30 minutes.

3. 3

   Heat the oven to 200 C. On a floured board, roll the dough out into 3 1/2 cm diameter (1 1/2") sausage shapes of manageable length and chill for a further 10 minutes.

4. 4

   Cut nut-sized pieces from the dough sausages and gently finger-form them into fat crescent shapes.

5. 5

   Batch-bake them on baking paper, not too close together, for 12 - 15 minutes.

6. 6

   Put the powdered sugar mixture into a soup plate or similar deep plate, and roll the hot kipferl in this sugar mixture.

7. 7

   Cool on a wire rack.