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German, Austrian, Viennese cuisine, recipes, traditional cooking

Wiener Schnitzel Cheese danish
Erdäpfel Salat Salzburger-Nockerln
Tafelspitz Sachertorte
Kaiserschmarren Vanillekipferl
Apfelstrudel  


Austrian recipes: Vanillekipfer Vanillekipferl

You need:
150 grams butter – 210 grams flour – 80 grams ground hazelnuts or almonds – 80 grams powdered sugar – one whole egg; 60 grams powdered sugar and 3 tablespoons vanilla sugar to roll in.
Preparation:
Sieve the flour into a heap on a pastryboard 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!











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