Welcome to the sweet world of Thermomix baking where today, we’re focusing on a seasonal favorite perfect for Christmas – Vanillekipferl.
These delicate crescent-shaped cookies are not only a treat to your tastebuds but are also steeped in tradition.
Originating from Austria, and popular across Germany, Vanillekipferl are traditional Christmas cookies. They are light, buttery, with a noticeable vanilla flavor and dusted with a generous amount of powdered sugar. These cookies are distinguished by their characteristic crescent shape, which adds to their festive charm.
The story of Vanillekipferl begins in the royal kitchens of Austria centuries ago. They were originally made to celebrate victory over the Ottoman Empire; the crescent shape signifies the Ottoman flag. Over time, these cookies became a staple during the Christmas season in various parts of Europe, cherished for their delicate flavor and crumbly texture.
Here are a few other delicious festive treats that are easy to make with your Thermomix:
Celebrate this Christmas season by making these traditional and new recipes with your Thermomix, ensuring your holiday is both delicious and delightful.
I leave you with the recipe for the Thermomix vanillekipferl.
See you for the next recipe!
Nea!
P.s.:The recipe for these delicious cookies is by Annelise Kompatscher and adapted to the Thermomix.
Thermomix Vanillekipferl
Ingredients
For the dough:
- 280 gr plain wheat flour
- 210 gr butter *
- 100 gr sugar
- 100 gr pleeled almonds
- 1 tsp vanilla extract
For the filling:
- 3 tbsp sugar
- 3 tbsp powdered sugar
Instructions
Put the almonds in the bowl, chop: 10 sec. speed. Turbo.
Gather on the bottom with the help of a spatula and add the butter cut into small pieces, flour, sugar and vanilla, mix: 30 sec. speed 6.
Compact the resulting dough with your hands, cover it with plastic wrap and refrigerate it for at least 1 hour.
Take up the dough and on a work surface dusted with flour, form many small strings the thickness of a finger, about 5-7 cm long.
Cut them into smaller pieces and form the croissants.
Transfer the cookies to a baking tray lined with baking paper and bake in a preheated oven at 175°C for about 15 minutes, they should be slightly golden (don't worry if they will be soft to the touch).
Let them cool for two minutes and pass them in icing sugar mixed with granulated sugar, being careful because they are very crumbly.
Allow to cool completely before serving… Buon appetito!
Recipe Notes
They are kept for several days in a tin box.
*For those who are intolerant to dairy products, replace butter with lactose-free butter. While for vegans, use vegetable butter.
