Vanillakipferl
Ingredients:
- 2 cups unbleached white flour
- 13 Tbsp. unsalted butter, cold and cubed
- about 1 cup blanched, ground almonds
- ½ cup sugar
- 2 Tsp. vanilla essence
- powdered sugar for dusting
Method:
Sift flour into a bowl and add butter on top. Mix almonds, sugar and vanilla essence and sprinkle over flour. Dust your hands with flour and knead the ingredients to make a smooth dough. Shape into a ball, cover bowl and refrigerate for about 1 hour.
Preheat oven to 350 F and line a baking sheet with parchment paper.
Form the dough into a 1-inch thick roll.and cut into slices. Form each slice into a half moon. Place onto the baking sheet and bake for 12-15 minutes. Take out from oven and dust with powdered sugar when still warm.
Amaretto- chocolate kisses
Ingredients:
- 18 Tbsp. unsalted butter
- 2 ¼ cups unbleached white flour
- 1 Tsp. lemon zest
- 1 Tsp. orange zest
- 2 Tbsp. Amaretto
- 2 Tsp. vanilla essence
- ¼ cup corn starch
- ½ Tsp. baking powder
- 2 Tbsp. powdered sugar
- 4 oz milk-chocolate, chopped
Method:
Melt butter and let cool. Combine with powdered sugar and vanilla essence and beat. Stir in Amaretto, orange and lemon zest. Mix flour with corn starch and sift over the batter. Dust your hands with flour and knead the ingredients to make a smooth dough. Wrap into a damp cloth and refrigerate for about 1 hour.
Preheat oven to 350 F and line a baking sheet with parchment paper.
Divide the dough into small portions and roll each to a ball between your palms. Place onto the baking sheet and with your fingertip press slightly down in the middle of each ball. (For filling in the chocolate later) Bake for 10-15 minutes. After baking dust with little powdered sugar when still warm. Melt the chocolate in a water bath and fill the middle of each cookie with a little dab. Let completely dry.
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