I must confess that I have a weakness for Kipferli, biscuits of German origin, crescent-shaped, perhaps because they are so simple – a few fragrant ingredients – and becasue are modeled simply with your hands and make me think of many mothers who prepared them in a hurry for their children.
This recipe comes from an austrian friend, Katrin, and I must thank also my brother to have it translated and transcribed. It is very simple but I can assure you that is so good you almost do not believe it!
- 160 gr Butter
- 210 grams of flour 00
- 80 grams of powdered sugar
- 100 grams of hazelnuts (or hazelnut flour)
- Vanilla sugar to cover
Finely chop the hazelnuts until a homogeneous flour.
Knead the butter cut into small pieces, chopped hazelnuts, icing sugar and flour (the latter adding a little at a time)
You get a loaf of pastry that you will rest in a cool place for 30 minutes.
Take the dough and knead just a littel with your hands on a floured surface.
Make small “salami” pasta diameter of approximately 1.5 cm and cut every 6 cm. With hands thinned tips and bend it to get a crescent shape.
Place crescents well separated on the baking covered by baking paper and bake them at 180 ° C for about 10-15 minutes, keeping an eye that does not be too coloured.
Let cool (please!) on a rack or on the baking and after that roll over in a dish in which you put the granulated sugar and vanilla (do this gently to avoid breakage).
Roll over gently in sugar + vanilla and… It’s done! So delicious