Ingredients
50g (1/4 cup) almonds
50g hazelnuts
300g (1 1/2 cup) all-purpose baking flour
100g (1/2 cup) white sugar
1 pinch salt
200g (1 cup) chilled unsalted butter
2 egg yolks
5 packs of 8g vanilla sugar (e.g. Dr. Oetker)
100g (1/2 cup) icing (powder) sugar
Preparation
Soak the almonds in water for 15 minutes. Drain and chop finely in food processor. Chop the hazelnuts likewise. Pour the flour into a large mixing bowl. Add almonds and hazelnuts, sugar and salt. Add the chilled butter in flakes and add the egg yokes on top. Kneed all the ingredients together until the dough is nearing uniform consistency. Form the dough into a ball and put in aluminum foil and refrigerate for 2 hours.
Preheat your oven to 190 C (375 F). Roll the dough into 5 cm long pencil-thick rolls. Twist the rolls into crescents (kipferl). Put the kipferl onto a baking pan onto the middle rack of the oven. Bake for 10-12 minutes until golden.
In a soup bowl, mix the vanilla sugar and the icing sugar together. Carefully coat the baked kipferl with the mixture and place on serving tray.
Makes up to 80 kipferl.
Only 55 calories a pop.
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