Vanillekipferl
Ingredients
250 grams butter
100 grams icing sugar
1 pinch salt
1 tsp. vanilla extract
1 egg
300 grams plain flour
150 grams ground almonds
2 icing sugar
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/7
Fit the K beater to the machine.
Line the baking tray with parchment paper.
Pre heat the oven to 175°C.
STEP 3/7
Add Ingredients 1 (butter, sugar, salt, vanilla) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
Scrape down the bowl.
STEP 4/7
Add Ingredients 2 (egg) to the bowl.
Mix on speed 5 for 1 minute.
Scrape down the bowl.
STEP 5/7
Add Ingredients 3 (flour) into the Mixer bowl.
Mix on speed 1 for 1 minute.
STEP 6/7
Add Ingredients 4 (almonds) into the Mixer bowl.
Mix on speed 1 for about 1 minute, 30 seconds.
Transfer the dough to a worksurface.
Wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.
Place the dough on a lightly floured worksurface.
Roll the dough into small balls.
Shape the balls into tapered sausage shapes and curve to make a crescent shape.
Place on a lined baking tray.
Bake for 15 minutes at 175°C.
Leave to cool on a wire rack.
STEP 7/7
Dust the crescents with Ingredients 5 (icing sugar).
Serve.
Vanillekipferl
Ingredients
250 grams butter
100 grams icing sugar
1 pinch salt
1 tsp. vanilla extract
1 egg
300 grams plain flour
150 grams ground almonds
2 icing sugar
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/7
Fit the K beater to the machine.
Line the baking tray with parchment paper.
Pre heat the oven to 175°C.
STEP 3/7
Add Ingredients 1 (butter, sugar, salt, vanilla) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
Scrape down the bowl.
STEP 4/7
Add Ingredients 2 (egg) to the bowl.
Mix on speed 5 for 1 minute.
Scrape down the bowl.
STEP 5/7
Add Ingredients 3 (flour) into the Mixer bowl.
Mix on speed 1 for 1 minute.
STEP 6/7
Add Ingredients 4 (almonds) into the Mixer bowl.
Mix on speed 1 for about 1 minute, 30 seconds.
Transfer the dough to a worksurface.
Wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.
Place the dough on a lightly floured worksurface.
Roll the dough into small balls.
Shape the balls into tapered sausage shapes and curve to make a crescent shape.
Place on a lined baking tray.
Bake for 15 minutes at 175°C.
Leave to cool on a wire rack.
STEP 7/7
Dust the crescents with Ingredients 5 (icing sugar).
Serve.