It’s been over a year that I have this recipe of Vanilla Kipferl from Christophe Felder. This type of “sablés” or shortbread is quite comon around the Mediterranean, in one way or another (with spices, almonds, orange blossom as in Morocco..). But what sparked my curiosity was the idea of blending the skin of vanilla pod with the sugar. It’s actually a smart thing to do and you can replicate it in other recipes calling for vanilla.
From what I understood, Kipferl refers to “crescent shape“. These cookies are Alsatian, German, Austrian and maybe more “si affinité”
So here is a Christophe Felder’s take on the vanilla Kipferl.
To 20 biscuits
Prep: 15 min – Cooking time: 15 min
- 140g flour
- 60 g ground almonds
- 120 g of soft butter
- 35 g of sugar
- 1 vanilla pod
- A pinch of salt
- ½ tsp of vanilla extract
- 2 packet of vanilla sugar (I forgot)
- 60g icing sugar
Preheat oven to 170 ° C.
Make a vanilla sugar by blending the sugar and the vanilla pod, no scraping needed. Sift the sugar into a container.
Work the sugar with the butter. Add the remaining ingredients. Mix together with a wooden spoon, or your fingers until you have a homogeneous mixture. Form a ball.
Cut the dough into 4 parts.
On a floured work surface, made long saussages of 1 cm thick. Cut into pieces of 4 cm long.
Shape into crescent and place them on a bakingsheet, covered with parchment paper.
Bake for 15 minutes or until lightly golden from the corners.
Let teh cookies cool slightly and then sprinkle a generous shot of icing sugar.
It’s true that vanilla suits these cookies. I wouldn’t mind trying them with a lemon zest. One has only to call them Lemon Kipferl.