Delicate vanilla kipferl

Ingredients

• 250 gplain flour
• 100 gground almonds
• 1vanilla pod
• 75 gicing sugar
• 200 gvegan butter or vegan margarine, cut into pieces
• 1 pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C, using conventional top and bottom heat, or 160°C fan.

2. 2

   Scrape the vanilla

   Cut the vanilla pod lengthways down one side. Open it out, then scrape the seeds out with the back of a knife.

3. 3

   Make the dough

   Sift the flour, then knead it with the remaining ingredients, including the vanilla seeds, until you have a smooth dough.

4. 4

   Shape the biscuits

   Roll several pieces of dough into finger-thick ropes and cut them into thumb-length pieces. Shape each piece into a crescent and arrange them on a baking tray lined with baking paper.

5. 5

   Bake until pale

   Bake for about 12 minutes, until the undersides are just lightly browned.

6. 6

   Dust and cool

   While the kipferl are still hot, dust them with icing sugar, then leave them to cool.

What are vanilla kipferl?

Vanilla kipferl are crescent-shaped biscuits associated with German Christmas baking. Their name refers to their curved shape, and they are known for a tender, crumbly bite.

This version uses vegan butter or margarine and ground almonds for richness, with vanilla seeds giving the dough its aroma. A light dusting of icing sugar finishes the biscuits.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 1g protein, 5g carbs, 4g fat.

The flour and icing sugar provide most of the carbohydrates, while vegan butter or margarine contributes much of the fat; ground almonds add some protein and fat. Enjoy a few kipferl alongside fruit or a more protein-rich snack to make a more balanced plate.

Getting the dough right

Sifted flour: this helps it combine evenly with the other ingredients. Knead until the dough comes together smoothly, rather than working it for longer than needed.

Cold pieces: the recipe calls for the vegan butter or margarine to be cut into pieces. Add them with the other ingredients and knead them into the flour and almonds.

Making the crescents

Even ropes: roll the dough into finger-thick lengths so the pieces are similar in size. Cut them into thumb-length portions before shaping.

Curved ends: bend each piece into a crescent and place it on the lined tray. Keep the shapes broadly alike so they bake at a similar pace.

Watch the bake

Pale tops: bake the biscuits for about 12 minutes at 180°C conventional or 160°C fan. The cue in the recipe is a very light brown colour underneath, rather than a deeply browned top.

Hot biscuits: dust them with icing sugar while they are still hot, then let them cool. Handle them gently, as their delicate texture makes them prone to crumbling.

Vanilla and almonds

Vanilla seeds: split the pod lengthways and scrape out the seeds with the back of a knife. Add the seeds to the dough as directed.

Ground almonds: these are mixed directly into the dough with the flour. Their fine texture suits the crumbly character of the kipferl.

Serving and keeping

Serve the kipferl with tea or coffee, or arrange them with other small biscuits on a Christmas platter. Their delicate texture is best enjoyed once they have cooled.

Store the cooled biscuits in an airtight tin. Handle them carefully when stacking, as they can break easily.

Recipe notes & tips

• Use the back of a knife to scrape the vanilla seeds from the pod.
• Sift the flour before mixing it into the dough.
• Shape the dough pieces to a similar thickness for more even baking.
• Begin checking the undersides at about 12 minutes, as the recipe calls for only very light browning.
• Dust the kipferl while they are still hot, as directed.
• Let the biscuits cool before stacking or storing them.

Variations

• Extra vanilla: add more vanilla seeds for a more pronounced aroma.
• Citrus note: add finely grated lemon zest to the dough for a fresh accent.
• Chocolate finish: dip one end of each cooled kipferl in melted vegan chocolate.
• Spiced dough: add a little ground cinnamon for a warming variation.
• Nut finish: sprinkle finely chopped almonds over the biscuits while the icing sugar is still settling.

Common mistakes to avoid

• Overworking the dough: knead only until it becomes smooth and cohesive.
• Uneven shapes: make the ropes and cut pieces similar in size so the biscuits bake consistently.
• Baking until deeply coloured: take them out when the undersides are only lightly browned.
• Dusting after cooling: apply the icing sugar while the kipferl are still hot.
• Rough handling: move the delicate biscuits gently, especially before they have cooled.

How to store

Once completely cool, keep the kipferl in an airtight tin and handle them gently. The recipe does not specify a storage duration; these delicate biscuits are best enjoyed while fresh.

Frequently asked questions