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23 Dec 2020

Kipferl Biscuits

Kipferl Biscuits | Take Some Whisks


I like simple biscuits. I like biscuits that are easy to switch up. I like biscuits that are easily moorish. I like biscuits that make the perfect gifts too. I also like classic flavours. 


Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks


I also like trying different cookie recipes. One that caught my eye during prep for this Cookie Countdown were these Austrian Kipferl cookies. They are a mix of vanilla and almond, two simple but understated ingredients. Enough with the matcha, cardamom, let's go back to the core flavours that are consistently pleasing and satisfying.


Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks


Classically, these cookies are baked, then while hot, they are rolled in sugar, allowed to cool completely and then rolled in icing sugar. I tried this way, they were tasty, very soft, then I tried it by rolling them in sugar before baking and the result is even better, if I say so myself. 


You end up with a soft on the inside and crunchy on the outside finish. The bonus with this cookie mix, is that there is enough dough to try both ways and see which you prefer. 



Kipferl Biscuits | Take Some Whisks


Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks

Kipferl Biscuits | Take Some Whisks


Kipferl biscuits

Makes 30 biscuits

Directions:
175g butter, room temperature
150g caster sugar
2 tsp vanilla extract
2 tsp almond extract
2 egg yolks
150g ground almonds
250g plain flour

75g caster sugar
100g icing sugar

Directions: 
  1. Cream the butter and sugar together until pale and fluffy, then add the almond and vanilla extract. Then mix in the egg yolks until smooth, then add the ground almonds and flour. 
  2. Keep mixing until all the flour has been combined, then chill in the fridge for at least an hour. 
  3. Preheat the oven to 180c/350f, and line a baking sheet with greaseproof paper. 
  4. Weigh out 15g chunks of dough and shape into a short sausage and then bend gently in the middle to make a crescent moon shape.
  5. Optional: you can roll them in caster sugar before baking for a crunchy cookie finish. Alternatively, you can roll them in caster sugar and icing sugar after baking for a softer outside finish. 
  6. Place them onto a baking sheet to bake for 8-10 minutes. 
  7. If rolling them in caster sugar after baking, allow to cool for a few minutes on the baking sheet, then while they are still warm gently roll them in caster sugar and then place back on the baking sheet to cool completely. When cooled, roll them in icing sugar, then serve. 

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