Vienna Cuisine

• Recommended Cookbooks
• Wiener Schnitzel
• Erdäpfel Salat
• Tafelspitz
• Kaiserschmarren

• Cheese Danish
• Apfelstrudel
• Salzburger-Nockerln
• Sachertorte
• Vanillekipferl

Vanillekipferl

• 150 grams butter
• 210 grams flour
• 80 grams ground hazelnuts or almonds
• 80 grams powdered sugar
• one whole egg
• 60 grams powdered sugar
• 3 tablespoons vanilla sugar

Sieve the flour into a heap on a pastry board or into a large bowl.

Cut the cold butter into small pieces and mix with the flour. Add powdered sugar, ground almonds or hazelnuts and the egg.

Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an hour.

Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.

Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very light gold in colour.

Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. Enjoy!