Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/4 tsp salt
- 1/2 cup powdered sugar for coating
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until light and fluffy.
3. Add the flour, ground almonds, vanilla extract, orange zest, and salt to the bowl. Mix until the dough comes together.
4. Divide the dough into small pieces and roll each piece into a log shape. Cut each log into small pieces and shape them into crescent shapes.
5. Place the crescents on the prepared baking sheet and bake for 12-15 minutes, or until they are lightly golden brown.
6. Remove the kipferl from the oven and let them cool for a few minutes.
7. Place the remaining powdered sugar in a shallow dish. Roll the kipferl in the powdered sugar until they are fully coated.
8. Serve the kipferl immediately or store them in an airtight container for up to a week.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 kipferl
Nutritional information:
Calories: 130
Fat: 9g
Carbohydrates: 11g
Protein: 2g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use almond flour instead of ground almonds.
- You can use lemon zest instead of orange zest.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolate twist.
- Replace the vanilla extract with almond extract for an almond flavor.
- Add 1/2 tsp of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the powdered sugar.
- Don't overmix the dough, or the kipferl will be tough.
- Let the kipferl cool for a few minutes before coating them in powdered sugar.
- Store the kipferl in an airtight container to keep them fresh.
Storage instructions:
Store the kipferl in an airtight container at room temperature for up to a week.
Reheating instructions:
The kipferl can be reheated in the oven at 350°F (180°C) for a few minutes to warm them up.
Presentation ideas:
Arrange the kipferl on a plate and dust them with extra powdered sugar for a festive look.
Garnishes:
Garnish the kipferl with a sprinkle of orange zest or chopped almonds.
Pairings:
Serve the kipferl with a cup of tea or coffee.
Suggested side dishes:
The kipferl can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the kipferl are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the kipferl. Store them in an airtight container to prevent contamination.
Food history:
Kipferl is a traditional Austrian cookie that is similar to a crescent-shaped shortbread. It is usually made with ground almonds and coated in powdered sugar.
Flavor profiles:
The kipferl has a buttery and nutty flavor with a hint of orange and vanilla.
Serving suggestions:
Serve the kipferl on a platter with other holiday cookies for a festive dessert spread.
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Region: Austrian