In the 19 Hundreds the German Christmas Cookie named „Vanillekipferl“ was introduced. With them the well known “Spitzbuben“, „Buttergebäck“ as well as „Spritgebäck“ also became part of German culture. Since then they have been served with tee usually on Sundays, in the pre-Christmas time. Below is the recipe explaining the ingredients and steps to the „Vanillekipferl“.
- 280g Flower
- 220g Butter
- 1 Pinch of salt
- 100g almonds
- 4 Vanilla beans
- 80g Powdered sugar
- 100g Sugar
- Mix the powdered sugar with the butter and salt. Cut open the vanilla beans and add the inside to the sugar, butter and salt.
- Add the flower with the almonds to the ingredients, and start kneading the ingredients into dough. Wrap the dough into foil, and keep in the refrigerator over night.
- On the next day cut the dough into many smaller cubes, about 1cm by 1cm by 1cm. Roll each piece into a small sphere.
- Using each piece, form it into the shape of a “Vanillekipferl”. The shape is created through rolling the circle into a thin cylindrical form, and then bending it into a half-moon shape.
- Place the cookies on a baking tray. Put the baking tray in the refrigerator for 1 hour.
- In the preheated fan oven at 160°, bake for 20 minutes, on the middle-tray position.
- As soon as the cookies have cooled enough to be able to be touched, place them upside down in a tray filled with sugar. Place them on a cooling wrack, now having the sugar side facing upwards.
“Vanillekipferl.” Deutsche-Lebensart.de. N.p., n.d. Web. 6 Dec. 2015.
“Vanillekipferl.” Lecker.de. N.p., n.d. Web. 6 Dec. 2015. <http://www.lecker.de/weihnachten/bildergalerie-1284545-weihnachten/Vanillekipferl-himmlische-Hoernchen-aus-Muerbeteig.html>.
Own experience at home
By Lena (MYP5)