Vanillekipfel

Ingredients Dough: 280 g plain flour (~2 cups) 100 g ground almonds (~1 cup) 70g icing sugar (~1/2 cup) 4 tbsp of brown sugar 100g cold salted butter, cubed 100g cold unsalted butter, cubed 2 egg yolks 1.5 tbsp vanilla paste 2-3 tsp orange zest Coating 100 g icing sugar 1 tsp ground vanilla or 1 packet of vanilla sugar Method Mix flour, ground almond, icing sugar, vanilla sugar, and salt. Rub in cold butter until crumbly, then add egg yolks and knead quickly into a smooth dough. Wrap in clingfilm and chill for 30 minutes. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment. Roll walnut-sized pieces of dough into little logs and bend into crescents (and no, they won’t all look the same — don’t let Nana catch you). Bake for 10–12 minutes until just lightly golden at the edges. While still warm, toss gently in icing sugar mixed with vanilla sugar. Handle carefully ....they break easily (cue Nana’s tutting). Store in a tin, layered with baking paper. They taste even better the next day. . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix flour, ground almonds, icing sugar, vanilla paste, and orange zest. Rub in cold butter (salted + unsalted) until crumbly, then add egg yolks and knead quickly into a smooth dough (don’t overwork it).

Step 2

Wrap in clingfilm and chill for 30 minutes. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment.

Step 3

Roll walnut-sized pieces of dough into little logs and bend into crescents

Step 4

Bake for 10–12 minutes until just lightly golden at the edges.

Step 5

While still warm, toss gently in icing sugar mixed with vanilla sugar or ground vanilla. Handle carefully as they break easily

Step 6

Store in a tin, layered with baking paper.