From what I understood, Kipferl refers to "crescent shape". These cookies are Alsatian, German, Austrian and maybe more "si affinité"
So here is a Christophe Felder's take on the vanilla Kipferl.
To 20 biscuits
Prep: 15 min - Cooking time: 15 min
- 140g flour
- 60 g ground almonds
- 120 g of soft butter
- 35 g of sugar
- 1 vanilla pod
- A pinch of salt
- ½ tsp of vanilla extract
- 2 packet of vanilla sugar (I forgot)
- 60g icing sugar
Preheat oven to 170 ° C.
Make a vanilla sugar by blending the sugar and the vanilla pod, no scraping needed. Sift the sugar into a container.
Work the sugar with the butter. Add the remaining ingredients. Mix together with a wooden spoon, or your fingers until you have a homogeneous mixture. Form a ball.
Cut the dough into 4 parts.
On a floured work surface, made long saussages of 1 cm thick. Cut into pieces of 4 cm long.
Shape into crescent and place them on a bakingsheet, covered with parchment paper.
Bake for 15 minutes or until lightly golden from the corners.
Let teh cookies cool slightly and then sprinkle a generous shot of icing sugar.
It's true that vanilla suits these cookies. I wouldn't mind trying them with a lemon zest. One has only to call them Lemon Kipferl.