All we want for Christmas is… not you #sorrynotsorry
We celebrate Christmas in a big way at PureSpaces. Between the German and Indian variants of us, our celebrations are like no other! December is always a feast fit for kings (three of them to be exact and a cookie for each - Kull-Kull, Rose Cookie and Vanillekipferl) While you may find Kull - Kulls or Rose Cookies at an old school super market (Thoms or Fatimas), you definitely won’t find Vanillekipferl anywhere! We thought we’d share this top-secret-generations-old-easy-peasy-christmas-classicrecipe with you that’s super easy to make and has been passed down for generations in Krishna’s family.
We wish you a the merriest of Christmas’s, filled with bottomless mulled wine and eggnog. See you again in the new year!
Lot’s of Love from the PureSpaces Team.
xx
VANILLEKIPFERL RECIPE:
150 grams soft Butter or 5.3oz or ⅔ cup
70 grams powdered Sugar 2.5oz or ⅓ of a cup
8 grams Vanilla sugar 'homemade or store bought mixed with some regular powdered sugar or 2 Teaspoons
100 grams Almond Flour/Almond mealor 3.5oz or almost ½ cup
200 grams all purpose Flour or 7oz or almost 1 cup
Start by mixing the soft butter, powdered sugar and vanilla sugar smooth.
Then add sieved white flour and almond flour to the mixture and incorporate the ingredients with your hands to a smooth pastry.
Keep it to rest minimum 1 h in the fridge or in a cool place.
Once ready to be used, form the dough into a sausage shape with a 2 cm thickness. Cut thick slices so, that each should be around 20 grams heavy.
Preheat the oven to 200 Celsius or 392 Fahrenheit! Roll each "sausage" pastry slice into a smaller sausage with pointed ends and shape it into a half moon/crescent form.
Place them onto a baking tray, each with enough space around to rise a bit, and bake them for 10 minutes a 200 Celsius to a light yellow shade.While the cookies are baking, prepare a plate with the home made Vanilla sugar.
Add the cookies to the homemade Vanilla sugar in the plate, once they are finished baked and they have cooled down for at least 1-2 minutes and roll them and coat them well with that sugar.
Best stored in a metal Cookie boxed with baking paper (butter paper) and apple slices on top. Note that the Vanillakipferl cookies are very fragile and might break when coming out of the oven, that is why you should give them 1-2 minutes to rest. During that time they harden when they take contact with air. It's important to roll them into the homemade Vanilla sugar when they are still hot, so that the sugar sticks on the cookies.