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Vanillekipferl - Austrian vanilla croissants (traditional method & Thermomix)

Prep Time 25 min + rest
Cook Time 15 min mins
Total Time 40 mins
Racing: , , ,
Difficulty: intermediate
Servings: 50
Description

Delicate, melting and fragrant, Vanillekipferl are small shortbread croissants with walnuts and vanilla, traditionally prepared in Austria and Germany for the Christmas period. Their crumbly texture and refined flavour make them a must-have for the festive season. These crescent-shaped biscuits originated in Vienna. Legend has it that their shape evokes the Ottoman crescent moon, created to celebrate a victory of the Hungarian army over the Turks. Today, they are a regular feature on every Christmas table, and can be kept for several weeks in a tin.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 50 to 80 biscuits
  • For the pastry :
  • 100 g ground walnuts ((almonds, hazelnuts or walnuts))
  • 280 g of flour
  • 90 g icing sugar
  • 1 pinch of salt
  • 200 g cold butter in pieces
  • 2 egg yolks
  • Vanilla flavour (vanilla sugar or extract)
  • For coating :
  • 150 g icing sugar
  • 1 bag vanilla sugar
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Mix the walnuts, icing sugar, flour and salt. Add the cold butter, egg yolks and vanilla, then knead quickly to form a smooth dough.
    2. Wrap in cling film and refrigerate for 1 hour.
    3. On a floured work surface, roll out the dough, cut into pieces and shape into small sausages with tapered ends. Fold into a crescent shape.
    4. Place the biscuits on a baking tray. Bake at 175°C (traditional heat) for 12 to 15 minutes, without browning too much.
    5. Leave to cool for a few minutes, then carefully roll the still-warm biscuits in the icing sugar + vanilla sugar mixture.
    Tip: Vanillekipferl keep very well for up to 4 weeks in a metal tin in a cool place.

    THERMOMIX® METHOD
    Preparation - Thermomix version
    1. Place the walnuts and sugar in the bowl. Blend for 10 seconds on speed 10.
    2. Add the egg yolks, vanilla, butter, flour and salt. Knead for 2 mins in mixer mode.
    3. Wrap the pastry in cling film and refrigerate for 1 hour.
    4. Form the croissants as in the traditional method.
    5. Bake at 175°C for 12 to 15 minutes.
    6. Meanwhile, place the sugar and vanilla pod in the Thermomix bowl and blend for 20 sec / speed 10 to obtain homemade vanilla sugar. Coat the biscuits while they are still warm...
Read it online: https://auxdelicesdecaroline.com/en/recipe/vanillekipferl-croissants-a-la-vanille-autrichiens-methode-traditionnelle-thermomix/