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Vanillekipferl, traditional German tea biscuits

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Vanillekipferl
Recipes for intolerants, Italian Cuisine, Recipes from the world
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Vanillekipferl, delicious almond biscuits

Today I am introducing to you the Austrian and German pastry biscuit known as vanillekipferl. Slightly larger than a few centimetres, they resemble refined, crescent-shaped shortcrust pastries dusted with a generous amount of powdered sugar. Their flavour is naturally sweet and tastes like almonds; in fact, they are made with chopped almonds or almond flour.

The recipe is really easy to follow; all you have to do is combine all the ingredients, form a smooth dough, and then refrigerate it for a while. Finally, they are unfolded and cut into half-moon shapes. To do this, you can use a cutter or proceed manually if you want to give the biscuits a rustic and artisanal character. There are no surprises involved with cooking, which involves keeping food at 180 degrees for about 15 minutes in the oven.

Recipe vanillekipferl

Preparation vanillekipferl

  • To prepare the vanillekipferl, start with the dough. In a bowl, combine the almond flour, butter, rice flour, sugar, and vanilla seeds.
  • Then mix and form a dough. Finally, cover it with cling film and let it rest in the fridge for 30 minutes. Meanwhile, heat the oven to 180 degrees.
  • Roll out the dough on a floured surface until it is about 3 mm thick.
  • Then cut the dough into a crescent shape, place the crescents on a baking tray lined with baking paper, and bake for 12–15 minutes.
  • Lastly, allow the biscuits to cool before decorating them with sugar.

Ingredients vanillekipferl

  • 100 gr. of almond flour
  • 200 gr. of lactose-free butter at room temperature
  • 250 gr. of gluten-free rice flour
  • 100 gr. of granulated sugar
  • half a vanilla pod
  • icing sugar for dusting

How did vanillekipferl biscuits come to be?

Part of the history of vanillekipferl is unclear. On the other hand, it is believed that they originated in southern Germany in the 17th century. They then extended to every region under German and Austrian influence, and after that, they reached Hungary, the Czech Republic, and South Tyrol.

The version I’m going to share with you today honours history while ensuring complete compliance with celiac disease requirements. Indeed, you can use naturally gluten-free rice flour and almond flour in place of regular flour. It should come as no surprise that rice flour is included; in fact, it is one of the substitutes that celiacs choose the most.

The recipe is also compatible with lactose-intolerant individuals; in fact, it does not contain milk and suggests the use of a butter with low or no lactose content.

Butter and vanilla are a recurring combination in the kitchen

The vanillekipferl dough also features butter and vanilla. The butter softens the flavour and ensures stability, while the vanilla adds flavour to the biscuits and sweetens them slightly.

You are welcome to use any kind of butter you choose, but I suggest using clarified butter because it has a much more subtle flavour and doesn’t overpower the other ingredients. If you would prefer the flavour to be more prominent, feel free to use regular butter.

As far as vanilla is concerned, the berries, or rather, their seeds, should be used. This also guarantees an element of discontinuity in terms of texture; however, you can also use an extract, and the result will be equally perfect.

Vanillekipferl

The remaining components are granulated sugar and icing sugar. Given that it can cover the biscuits in a delicate white layer, icing sugar is employed as a garnish, while vanilla, almond flour, and granulated sugar are used to sweeten.

Vanillekipferl variants

Vanillekimpferl are sophisticated biscuits whose crescent form creates a stunning display. Nonetheless, they are also well-liked and frequently made at home, which is why, throughout time, certain variations have immerged. One of the variations, for instance, makes use of hazelnuts, which may result in a less aromatic but unquestionably more powerful flavour. Some, on the other hand, go heavy on the spices, adding a dash of cinnamon to the dough to balance the vanilla.

The version I’m going to show you today is different from the original since it contains chopped almonds and flour type 00. If you don’t have any specific needs, you can go either way because the flavour is rather similar to the original recipe.

How to pair these delicious cookies

The recipe for vanillekipferl is quite exceptional since it yields incredibly tasty, sugary, and distinctive-looking biscuits. Because of this, they are ideal as tea cookies, to be served as a snack, or when friends and family drop by. Like all biscuits in the same category, they can also be served with coffee or hot chocolate.

Finally, they can also be accompanied by spirits, so you can serve them with a creamy liqueur. For something more moderate, opt for sparkling wine.

Vanillekipferl serves as an example of how German baking can be just as good as Italian baking, which is known for its outstanding biscuits and short-crust pastries.

Vanillekipferl FAQs

What is vanillekipferl?

Vanillekipferl are biscuits made with almonds (or almond flour), vanilla, and butter. They have the same consistency as short-crust pastry.

Where does vanillekipferl originate?

Vanillekipferl originated in southern Germany but is now widespread in all German-speaking areas, in Alto Adige, in the Czech Republic, and in Hungary.

What to drink with vanillekipferl?

Vanillekipferl goes well with tea, coffee, and hot cocoa. They can also be served with alcoholic beverages like sparkling wines or creamy liqueurs.

5/5 (1 Review)
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