2nd door of the Advent calendar
- 210g Butter
- 70g Sugar
- 100g ground unblanched almonds
- 250g flour
- 1 pinch of salt (important!)
- 50g icing sugar
- 2 big spoonfuls of vanilla sugar
Whisk the softened butter and sugar until thick and foamy, then add the ground almonds, flour and salt.
Let the dough rest in a cool place.
Form croissant shape biscuits without kneading the dough too much.
Pre-heat oven to 180°C.
Bake kipferls until they are a golden colour.
Kipferls are delicate when still hot, remove carefully from the baking tray and cool on a wire rack.
Mix icing sugar with vanilla sugar and spread over the kipferl while still hot and then again when the Kipferls have cooled down. Make sure they are well covered.
Suggestion: Make at least two full portions. One recipe is usually only enough for one evening…