Sunday, January 11, 2009

Vanillekipferln (with a healthy twist)

Vanillekipferln are Viennese cookies that are crescent shaped. My kids call them "Moon Cookies!"

The original (an excellent) recipe calls for while sugar and white flour.

I tried these with raw honey and whole grain Kamut flour :) They turned out pretty good so I am sharing them here on the blog:)

1/2 cup blanched almonds ground
1/2 cup hazelnuts ground
pinch of salt
3/4 cups + 2 Tbsp butter cut in small pieces
2 egg yolks
1tsp vanilla extract

2 1/2 cups flour (plus more, as we will be using honey to sweeten it which being added liquid, will require extra flour) So maybe 3+cups of flour, but start will 2 1/2 c and add more when needed
1/2 to 3/4 c honey... more if you want it sweeter...


Combine flour, almonds, hazelnuts, honey, salt, butter and egg yols.

Knead into a soft dough. Press into a ball and wrap it in plastic bag/wrap or foil and refridgerate for 2 hours.

Preheat the oven to 375F (190C.) Form dough little at a time into pencil thin ropes. Cut ropes into 2-inch pieces and curve them into crescents.

Place on a baking sheet and bake them for 10 minutes or until golden. Don't overbake them. These are taken out really light. They will be very fragile and with crumble instantaneously when touched. So let them cool a bit before taking themoff the baking sheet.

Traditionally they are tossed in or dusted with vanilla sugar, but they were pretty good as is without adding white sugar on top. Your call!