These Eastern European cookies are buttery and fragrant with vanilla and almonds. They look great on a Christmas cookie tray but are excellent anytime of the year with a cup of tea or coffee.
2 1/8 cups all-purpose flour
1 pinch salt
7/8 cup butter
1/2 cup confectioners’ sugar
3 teaspoons vanilla sugar
1 1/4 cups ground almonds
additional ½ cup confectioners sugar mixed with ¼ cup vanilla sugar for coating finished cookies
In a large mixing bowl, combine the salt and the flour. Cut in the butter and mix in with your hands.Add the confectioners’ sugar, the egg, the vanilla sugar, and the ground almonds to the flour mixture. Place the dough in the refrigerator for 30 minutes.
Divide the dough into several parts. Make rolls that are approximately 1 inch thick. Cut the rolls into 1 inch pieces, and bend the pieces into the shape of a semicircle ( just like a croissant). Place the kipferl on a baking sheet, and leave them in the refrigerator for 15 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes. When done, remove kipferl carefully. While still warm, roll the kipferl in a mixture of confectioners’ sugar and vanilla sugar.