“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!
250g flour (I use wholewheat)
50 g ground almonds
50 g ground hazelnuts (you can use almonds only)
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.