Short-pastry vanilla kipper (Christmas bakery)
Recipe for about 100 pieces
ingredients
- 250 g of flour smooth
- 210 g of butter
- 100 g of grated walnuts
- 70 g of powdered sugar
preparation
Prepare vanilla sugar / powdered sugar mixture for rolling the baked kipferln. It is best to take a deep plate.
Piling flour on a board. Prepare the cold butter with a round knife. Also incorporate nuts. Everything should be done quickly, otherwise the dough will break.
Preheat the tube for approx. 10 minutes, 160 degrees electric stove
Top heat / bottom heat (no circulating air)
Slide-in bar below
Baking time 15 - 20 minutes
All ingredients should be cold, even the baking sheet. After mixing the ingredients, allow dough to rest in the fridge for about 1 hour.
Halve dough, shape balls. Cover with cling film. Allow to rest in the fridge for at least one ¾ hour.
Take the first half of the dough out of the refrigerator, keep the second part cool. Knead dough quickly with cold hands.
Roll, approx. 2.3 cm in diameter, shape. Cut into about 1 cm wide slices. Make small balls out of the slices. On the palm of your hand to make pasta (such as potato noodles) (dizzy) to bend Kipferln.
The hands must be cold (best always in cold water, wipe off). If the dough gets too warm, it could break because of its high fat content.
Cover a baking tray with baking paper. Do not wrap vanilla crisps too close to each other on the plate. Need a little space to rise. Approximately 15? Bake for 20 minutes in the tube. Attention. The underside of the vanilla kipferln should still be light brown.
Allow to cool briefly, gently remove from the baking tray, SIZE, still lukewarm, in a sugar-vanilla-sugar mixture. Allow to cool completely. Only then carefully place the vanilla crisps in a well-sealed cookie jar. Place baking paper between the individual layers. Can also be aluminum foil. Kipferln hold a few weeks. The longer they keep, the better they become.
