Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped hazelnuts
- 1 teaspoon vanilla extract
- Additional powdered sugar for dusting
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the hazelnuts until finely chopped. Set aside.
3. In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
4. Add the vanilla extract and mix well.
5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
7. Fold in the chopped hazelnuts.
8. Roll the dough into small crescent shapes (kipferl) and place them on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and allow to cool for 5 minutes.
11. Dust the kipferl with powdered sugar while they are still warm.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes approximately 24 kipferl
Nutritional information:
- Calories per serving: 150
- Total fat: 11g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 50mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 2g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Variations:
- Add 1/2 teaspoon of cinnamon to the dough for a spiced version.
- Dip the cooled kipferl in melted chocolate for a chocolate-covered version.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning.
- Use a food processor to finely chop the hazelnuts for best results.
- Dust the kipferl with powdered sugar while they are still warm for optimal adherence.
Storage instructions:
- Store the kipferl in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- Kipferl can be reheated in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
- Arrange the kipferl on a decorative platter for a festive presentation.
Garnishes:
- Sprinkle additional chopped hazelnuts on top of the powdered sugar for added texture.
Pairings:
- Serve with a hot cup of coffee or tea for a cozy treat.
Suggested side dishes:
- Kipferl can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- If the kipferl are too dry, brush them with melted butter before dusting with powdered sugar.
Food safety advice:
- Make sure to store the kipferl in an airtight container to prevent them from becoming stale.
Food history:
- Kipferl are a traditional Austrian cookie that are typically served during the Christmas season.
Flavor profiles:
- Hazelnuts add a nutty, slightly sweet flavor to the kipferl, while vanilla extract adds a subtle sweetness.
Serving suggestions:
- Serve the kipferl as a sweet treat after dinner or as a snack with coffee or tea.
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Region: Austrian