Ciperines Vanilla Kipferl
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 10 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, cold
- 280 g flour
- 110 g suar
- 2 ½ pack vanilla sugar
- 140 g almond (s), round with the shell
Also: for changing
- 250 g powdered suar, flavored with vanilla pods for a lon time
- 2 ½ pack vanilla sugar
Print Recipe
Pin Recipe Instructions
- Crumble the flour and butter in a bowl with your fingers. Quickly knead the sugar, vanilla sugar and almonds into a smooth dough. Wrap it in cling film and keep it in a cool place overnight.
- The next day, remove pieces of dough the size of a small fist, roll them into a ball, and roll them on the worktop into a long, approx. 1 cm thick snake. Cut this into pieces approx. 1 cm wide with a knife. Roll each piece in the palm of your hand into croissants as follows:
- Roll a small ball, from it a small sausage, with a thickening in the middle, tapering towards the ends, similar to potato noodles, only of course much smaller. Bend the ends together in the shape of a croissant, do not place too close to each other on a baking sheet lined with baking paper.
- Bake the croissants in the oven at 180 ° C for about 10 minutes until they are very lightly colored.
- Mix the powdered sugar well with the vanilla sugar in a bowl. Carefully wrap the croissants in powdered sugar while they are still hot (they break easily). Layer in layers in a can. I always add the vanilla pods that flavored the powdered sugar beforehand.
- The croissants are not easy to shape and take a lot of work. But they are incomparably delicious and are always the first of my Christmas cookies to be all.
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