Today I offer you an Alsatian recipe, ideal at this time of year, “Kipferle” shortbread Kipferle means crescent. They make it with the dough of almond and vanilla croissant .
They are eggless, more buttery and have almond meal.
Preparation time; 30 minutes
Baking time; 15 minutes
Ingredients :
120g of softened butter
35g caster sugar
60g almond powder
140g of plain flour
1 tsp of vanilla extract
A little powdered sugar and vanilla flvored sugar for the garnish
Preparation :
Preheat the oven to 170 degrees using "hot air"
Mix the softened butter and the sugar until it becomes creamy
Then add the almond powder, flour and vanilla and mix again
Form a ball (can be done by mix or by hand).
Divide the dough into four
Form each piece to a long rope .
Cut each into pieces about 6 cm wide.
Shape small crescents by pressing on the ends
Place them on a baking sheet covered with parchment paper
Bake for about fifteen minutes at 170 degrees (they should come out lightly browned)
In a deep plate, place a little icing sugar and a bag of vanilla sugar and mix
After complete cooling, place each croissant in the sugar mixture, covering them completely and place them on a serving dish
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