Andrea Alf
Ingredients
40 piece(s)
Vanillekipferl
- 125 g Roasted Hazelnuts
- 30 g almonds
- 70 g raw sugar or white sugar
- 150 g Butter
- 2 egg yolk
- 160 g plain flour
vanilla sugar
- 100 g vanilla sugar, see everyday cook book page 12
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6
1h 0min
Preparation 48minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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Recipe's preparation
Put hazelnuts, almonds and sugar in the Thermomix bowl and mill 10 seconds on speed 9-10.
Add the other ingredients and mix (quickly) 10-15 seconds on speed 5 to a pastry.
Make a ball and wrap it with your ThermoMat. Let rest for at least 30 minutes in the fridge.
Then take it out and make a thick snake, cut 2 cm pieces and make crescent moon biscuits. Tips should be thinner.
Put biscuits on a baking tray with baking paper and bake for about 10-15 min in a pre-heated oven on 175 until golden brown.
Roll the still warm Kipferl in your self made vanilla sugar.
dough
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentMade these for a German
Made these for a German friend. A few broke but they turned out ok. they taste nice but I've never had them before. I will see what she thinks