FKN-Systems

Title: Vanilla Kipferl
Categories: Cake/cookie
Yield: 3 dozen

4 oz Unblanced almonds; ground in 1 ts Vanilla
-a clean coffee grinder 1/2 lb Unsalted butter; softened to
10 oz Plain flour -room temperature
3 oz Sugar Icing sugar

Mix all of the ingredients together with your hands to form a mass.
Wrap the dough in a tea towel and put in the refrigerator for 20
minutes until firm.

Preheat the oven to 325F. Form the chilled mixture into a roll, cut
off walnut-sized bits, roll each into a small sausage shape 2 inches
long and curve into plump crescents. Butter and flour 2 baking
sheets, place kipferl about 1 inch apart and bake for about 25
minutes or until just barely colored. Remove from the oven and leave
on the baking sheet to cool, then dust with icing sugar through a
sieve. Pack in layers with foil or paper. They will keep 2-3 weeks
in an air-tight tin.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95