By the way vanilla kipferl are Austrian molded cookies. They are made with hazelnut flour and lots of vanilla paste, which gives them a lovely flavor. To mold them you roll small balls of the dough between your hands to make a log that is tapered on both ends (but not too pointy) and then bend it into a crescent shape. That is not easy to do. It isn't necessarily hard, it just takes a lot of practice and slightly bigger hands than I have. After they were baked, and while they were still warm from the oven, we rolled them in vanilla sugar, which stuck to them. That was a really nice touch. They are a very sweet cookie (not too sweet, in my opinion). They have a dense, dry, crumbly texture--like shortbread. I really like them and could see making these again on my own time.
Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Thursday, September 1, 2011
Pots de Creme au Chocolat with Vanilla Kipferl
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The Vanilla Kipferl are incredible with a hot cup of tea. Just a lovely simple cookie. I did not get to taste the Chocolat :(
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