Comments on: Vanillekipferl (vanilla crescent cookies)

By: Caroline's Cooking

Caroline's Cooking — Mon, 18 Dec 2023 00:53:06 +0000

In reply to Kelsey. It can be a little tricky, I agree - I suggest it works best if you just work with small pieces at a time, to limit how much you handle each chunk. Then maybe try to stop yourself from working it too much as you form into strips and being happy with it cracking or crumbling a little and then more just press it together as you have it formed into the shape you want. Hopefully that helps!

By: Kelsey

Kelsey — Sun, 17 Dec 2023 21:40:33 +0000

My dough is always too crumbly, but it seems if I work them more the cookies come out tough. Any tips on getting the right dough texture without overworking it?

By: Caroline's Cooking

Caroline's Cooking — Wed, 06 Dec 2023 15:19:17 +0000

In reply to Ashley. Glad you enjoyed, and you're welcome!

By: Ashley

Ashley — Tue, 05 Dec 2023 02:21:01 +0000

These are delicious! Thank you for teaching me about a new kind of cookie from a culture different than my own. 🙂

By: Caroline's Cooking

Caroline's Cooking — Fri, 17 Dec 2021 16:22:47 +0000

In reply to Susan B. Sounds like wonderful memories! And yes, I know a few cookie recipes from this region can use almonds or hazelnuts relatively interchangeably so I can see it being in some variations of these, too.

By: Susan B

Susan B — Fri, 17 Dec 2021 04:30:32 +0000

My mother was Austrian and Vanillekipferl are our favorite Christmas cookie. My mothers recipe used flour, sugar, butter and ground hazelnuts. After baking we dusted with vanilla sugar.

By: Caroline's Cooking

Caroline's Cooking — Sat, 11 Dec 2021 15:35:14 +0000

In reply to DEBRA S QVIST. Almond flour is better as it is made with skinless almonds and so is a paler color and smoother texture. Generally, ground almonds or almond meal includes the skins and is courser, though this can vary from country to country. Either way, you are looking for the paler, smoother option.

By: DEBRA S QVIST

DEBRA S QVIST — Sat, 11 Dec 2021 13:57:21 +0000

In reply to Caroline's Cooking. Hi Caroline, do I use ground almonds or almond Flour?

By: Caroline's Cooking

Caroline's Cooking — Tue, 07 Dec 2021 00:51:45 +0000

In reply to Dana Sandonato. Very true - not that many ingredients but so delicious. And they'd be perfect for a cookie exchange!

By: Dana Sandonato

Dana Sandonato — Mon, 06 Dec 2021 15:34:20 +0000

These cookies are wonderfully simple and prove that you don't need to get all fancy and add a million different things to make a good cookie! These will be perfect for my upcoming holiday cookie exchange 🙂