Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 teaspoon salt
- 6 ounces (or so) assorted jam
Directions:
- Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
- Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
- Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
- Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
“Vanillekipferl” (Austrian small horn-shaped biscuits made with almond and hazelnut pastry and sprinkled with vanilla sugar)
These delicious brittle biscuits have been a family favourite ever since I was a kid. Up to this day we still haven´t found a recipe where the Kipferl stay in shape and don´t break into pieces but that is part of the fun and so not relevant as they are fingerlickingly tasty!
Ingredients:
250g flour (I use wholewheat)
50 g ground almonds
50 g ground hazelnuts (you can use almonds only)
200g butter
2 egg yokes
50 g sugar (white or brown)
Vanilla sugar (for sprinkling)
Knead above ingredients (without the vanilla sugar) into a dough. Leave dough in fridge for ca. 1 hour.
Make little roles from the dough (5-7cm) which you bend into “croissant” shapes.
Place ca. 10 minutes in the middle shelf of pre-heated oven at 190°C.
Sprinkle generously with vanilla sugar while still hot.
Guten Appetit!
Elke
“Vanillekipferl” (Austrian small horn-shaped biscuits made with almond and hazelnut pastry and sprinkled with vanilla sugar)
These delicious brittle biscuits have been a family favourite ever since I was a kid. Up to this day we still haven´t found a recipe where the Kipferl stay in shape and don´t break into pieces but that is part of the fun and so not relevant as they are fingerlickingly tasty!
Ingredients:
250g flour (I use wholewheat)
50 g ground almonds
50 g ground hazelnuts (you can use almonds only)
200g butter
2 egg yokes
50 g sugar (white or brown)
Vanilla sugar (for sprinkling)
Knead above ingredients (without the vanilla sugar) into a dough. Leave dough in fridge for ca. 1 hour.
Make little roles from the dough (5-7cm) which you bend into “croissant” shapes.
Place ca. 10 minutes in the middle shelf of pre-heated oven at 190°C.
Sprinkle generously with vanilla sugar while still hot.
Guten Appetit!
Elke