Austrian Christmas Cookies — Vaniller Gipferls

  • Austrian Christmas Cookies — Vaniller Gipferls
  • Austrian Christmas Cookies — Vaniller Gipferls
  • Austrian Christmas Cookies — Vaniller Gipferls
  • Austrian Christmas Cookies — Vaniller Gipferls
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 60 g almond meal - ground almonds
  • 50 g wholemeal atta flour or plain flour
  • 70 g dairy free margarine
  • 30 g raw sugar
  • 1/2 x vanilla pot
  • 1-2 cup icing sugar

Method

Mix all ingredients, exept of the icing sugar and vanilla sugar, into a bowl and make the dough. Knet with your fingertips the flour and margarine together and then knet to a firm dough. Roll into cling wrap and put into the fridge for about 1,5 hours.

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Get the dough out of the fridge and start to form some “Kipferls” — preheat your oven to 170C° and bake for 10 min.

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Start to make the icing mix — mix icing sugar with a lot of vanilla sugar — when the Kipferls are ready — add them in the bowl and cover well with the sugar. Don’t let the Kipferl cool down — put them into the icing mix when still hot — thats the best way to cover them and get the most of the delicous vanilla flavour!

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When ready, put the cookies into a metal box — this way they will stay fresh and crunchy!
I hope you love my Christmas Kipferl same as I love — this really brings back childhood memories and the taste also simply is adorable. ENJOY

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  • I am making similar christmas cookies and they all always very yummy.Merry Christmas.

    Reply

    by ANNA LINHART on 17/12/2012, 15:06
    ANNA LINHART
    • Thanks so much Anna — just checked your recipe — you use walnuts — I will try that as well. My mum often also used hazelnut meal, but I prefer the almond meal :-)

      Reply

      by Angela H. on 18/12/2012, 08:53
      Angela H.
      • Hi Angela.You know,you can keep the Christmas cookies in freezer for one year?just in tight container and when you put it on a plate they are just as you cooked them now.

        Reply

        by ANNA LINHART on 11/03/2013, 14:42
        ANNA LINHART