German vanilla Kipferl (cornetti)
One thing that I like about living in Germany is that during the Christmas time, locals cook and bake many delicious local dishes — one of them is Vanille-Kipferl, also known in other countries as Italian cornetti, French crossaints, or Polish rogaliki. But however you call them, they are basically very crispy cookies covered with vanilla sugar. And for this simplicity I absolutely love them :-)
Ingredients for 21 portions
- Flour: 150g
- Powdered sugar: 50g
- Butter: 125g
- Hazelnut: 75g
- Vanilla sugar: 1 spoon (15g)
- White sugar: 1 spoon (15g)
Step #1: Utensils
You will need a flour sifter to sieve flour and powdered sugar, to make the dough fluffy.
Step #2: Mix the dough (3 minutes)
Sieve flour and powdered sugar into a large bowl, then add ground hazelnuts and butter.
Mix everything together and if the dough is too sticky, you can add extra spoon of flour.
Form a ball and flatten it a bit to allow pinching the dough.
Step #3: Form Kipferl (3 minutes)
Preheat the oven to 200°C.
Take small portions of the dough by pinching the ball of dough, then roll each portion between your hands to form a short roll and form it into a small crescent.
Place each crescent on a baking paper.
Step #4: Bake cookies (10 minutes)
Bake cookies in 200°C for 10-12 minutes, then take them out to cool down.
Mix sugar with vanilla sugar and dust the cookies.
Nutritional value of 1 portion (20g of 430g total)
517.03 in 100g
6.4 in 100g
47.88 in 100g
18.85 in 100g
34.53 in 100g
Saturated fat (g)
15.61 in 100g
0 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.