Hazelnut Kipferls or bredele are Austrian and German Christmas cookies shaped like crescents These melt-in-your-mouth cookies are delicious and easy to make.
The vanillekipferl is prepared in the same way, except that the hazelnut powder is replaced by almond powder and it is flavored with vanilla. This melt-in-the-mouth Christmas cookie is perfect for a gourmet gift with other Christmas bredele.
Soft Hazelnut Kipferls
Here’s another bredele to add to your Christmas cookie assortment! These hazelnut kipferls are melt-in-the-mouth, easy to make and super tasty! If you’re baking Christmas cookies, these Kipferls are a must for your Christmas cookie and shortbread assortment.
Kipferls are very popular in Hungary, Austria and Germany, visually resembling the Algerian tcharek msaker. However, there is a huge difference in the way they are prepared.
Algerian tcharek msaker consists of an almond filling wrapped in a pastry like gazelle horn. The tcharek is then dipped in powdered sugar. The kipferl is a buttery, crumbly biscuit that melts effortlessly.
Kipferl can be prepared for Eid el Fitr or Ramadan evenings. It’s a very good cookie, much appreciated.
Vanillekipferls with hazelnuts
They’re also well known in Alsace, where they’re one of the most popular bredeles prepared for Advent and Christmas. These cookies are widely known as vanillekipferls. Here, they’re even more delicious because some of the flour has been replaced by hazelnut powder.
The powdered hazelnuts add a little crunch that completes the delicacy. Children will be delighted to get their hands in the dough to shape the little croissants and coat them with powdered sugar. These hazelnut bredeles will delight people with gluten allergies.
Video recipe:
Table of Contents
Ingredients:
NB: Find the printable recipe card at the end of the article.
For about 50 kipferls
- 300 g flour (10.58 oz)
- 100 g powdered sugar (3.5 oz)
- 200 g soft butter (7 oz)
- 1 egg
- 1 pinch salt
- 1 sachet vanilla sugar
- 100 g roasted and ground hazelnuts (3.5 oz)
- Powdered sugar to coat the cookies
Preparation steps :
1. Roast the hazelnuts for 15 minutes in an oven preheated to 160°C (320°F)
2. Once cooled, blend to a powder. Blend them first on their own, then blend again with some of the powdered sugar
3. Preheat oven to 180°C (350°F)
4. Cream the soft butter with the powdered sugar and vanilla sugar. You can use the kitchenaid stand mixer with paddle attachment.
5. Add the flour, hazelnut powder and pinch of salt. Mix well.
6. Mix the egg with a fork and gradually add it to the previous mixture to bring it together into a dough.
7. As soon as you can form cigars without the dough becoming sticky, stop. You may have some egg left.
8. Shape into walnut-sized balls weighing 20 g (0.7 oz) Shape the balls into small crescents.
9. Place on a baking sheet covered with buttered parchment paper.
10. Bake for 15 to 25 minutes, until lightly golden.
11. Roll in powdered sugar while still warm. Roll several times to coat well. If the cookies have cooled down and the sugar no longer sticks, gently reheat them in the oven.
12. Place them on a wire rack and allow to cool before storing in an airtight tin.
These melt-in-your-mouth hazelnut kipferl cookies are absolutely delicious! I highly recommend them. They are very easy to make and very tasty.
Traditional kipferl with hazelnut ( crescent cookies)
Ingredients :
- For about 50 kipferls
- 300 g flour (10.58 oz)
- 100 g powdered sugar (3.5 oz)
- 200 g soft butter (7 oz)
- 1 egg
- 1 pinch salt
- 1 sachet vanilla sugar
- 100 g roasted and ground hazelnuts (3.5 oz)
- Powdered sugar to coat the cookies
Instructions :
- Roast the hazelnuts for 15 minutes in an oven preheated to 160°C (320°F)
- Once cooled, blend to a powder. Blend them first on their own, then blend again with some of the powdered sugar
- Preheat oven to 180°C (350°F)
- Cream the soft butter with the powdered sugar and vanilla sugar. You can use the kitchenaid stand mixer with paddle attachment.
- Add the flour, hazelnut powder and pinch of salt. Mix well.
- Mix the egg with a fork and gradually add it to the previous mixture to bring it together into a dough.
- As soon as you can form cigars without the dough becoming sticky, stop. You may have some egg left.
- Shape into walnut-sized balls weighing 20 g (0.7 oz) Shape the balls into small crescents.
- Place on a baking sheet covered with buttered parchment paper.
- Bake for 15 to 25 minutes, until lightly golden.
- Roll in powdered sugar while still warm. Roll several times to coat well. If the cookies have cooled down and the sugar no longer sticks, gently reheat them in the oven.
- Place them on a wire rack and allow to cool before storing in an airtight tin.
- These melt-in-your-mouth hazelnut kipferl cookies are absolutely delicious! I highly recommend them. They are very easy to make and very tasty.
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