Vanilla kipferl

3 dozen

Ingredients

Quantity Ingredient
4 ounces Unblanced almonds; ground in a clean coffee grinder
10 ounces Plain flour
3 ounces Sugar
1 teaspoon Vanilla
½ pounds Unsalted butter; softened to room temperature
Icing sugar

Directions

Mix all of the ingredients together with your hands to form a mass.

Wrap the dough in a tea towel and put in the refrigerator for 20 minutes until firm.

Preheat the oven to 325F. Form the chilled mixture into a roll, cut off walnut-sized bits, roll each into a small sausage shape 2 inches long and curve into plump crescents. Butter and flour 2 baking sheets, place kipferl about 1 inch apart and bake for about 25 minutes or until just barely colored. Remove from the oven and leave on the baking sheet to cool, then dust with icing sugar through a sieve. Pack in layers with foil or paper. They will keep 2-3 weeks in an air-tight tin.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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