Vanilla Kipferl are classic German Christmas Cookies. Melt in the mouth, Kipferl are made with almonds and vanilla and fill the house with a rich aroma while baking. It is fun to get kids involved in making the kipferls. Enjoy!
makes about 30 small or 24 medium cookies
- 200 gm (in weight) white spelt flour or rice flour
- 100 gm (in weight) almond flour*
- 2 egg yolks at room temperature
- 100 gm un-melted coconut oil or cold butter
- 80 gm (in weight) coconut sugar
- 1 pinch himalayan salt
- 1 tblsp vanilla essence
Mix flour, almond flour, salt and sugar in a bowl. Pour the yolks in the center and add small pieces of un-melted coconut oil or butter, mix in lightly with a fork. Now work fast through the dough with hands so it is a smooth dough. Cover and keep the dough cool on fridge for 40 min. You can also leave it in fridge overnight if baking next day.
There are many ways to make kipferls. Prepare small balls and rolls them into the shape of moon crescent. One could also roll a cylindrical shape, cut into rings and shape them as kipferl Place kipferl on a baking sheet and bake in a preheated oven (175C) for 7 to 10 min. Make sure NOT to over bake as they can burn easily. Kipferl are ready when they are still a little soft to touch on top and are white not brown.
Take out of oven and dust with icing sugar mixed with vanilla paste while they are still warm.
* almond flour is made of blanched almonds, it is light in texture as the skin has been removed before grinding. Almond meal is made of whole almonds and therefore it is a bit dense in texture and not ideal for these cookies.