Entête de page
A recipe inspired by famous Alsatian pastry chef Christophe Felder (medium difficulty).
70 g of powdered sugar
2 vanilla pods
240 g of soft butter
280 g of wheat flour
120 g of ground almonds
1 teaspoon of liquid vanilla extract
120 g of icing sugar
2 sachets of vanilla sugar
1 mixing bowl
1 grill to allow the biscuits to cool
Preheat a fan-assisted oven to 170°C.
Cut the vanilla pods into small pieces and mix them with the powdered sugar in a small mixer or food processor to obtain a fine powder.
Sieve the powder and add the flour, soft butter, ground almonds and liquid vanilla essence. Mixed together thoroughly with a wooden spoon then finish mixing by hand.
Preheat the oven to 170°C. Dust the work surface with flour. -
Divide the dough into three equal parts. Shape each part into a sausage measuring approximately 1.5 cm in diameter. Cut each sausage into pieces around 6 cm in length. Form each length of dough into a crescent shape, thinning out the edges by hand and forming a curve.
Place the crescents on a baking tray covered with baking paper, then bake for 12-15 minutes.
Remove the Vanilla Kipferls from the oven and place them on a grill to cool, then ice them by rolling them in the icing sugar/vanilla sugar mixture. Store them in a sealed metal tin.