Christophe Felder’s Vanilla Kipferl Cookies (Bredele 2020)
The “Vanillekipferl” cookies originally come from Germany. They are traditional shaped into small crescents. Taking a modern twist, Chef Christophe Felder‘s recipe turned them into a more rustic shape which I love.
My friend Nadine (@nadcuisine) introduced me to that recipe. Of course, you will find it directly right HERE!
I hope your will Enjoy this Christmas Cookie Recipe as much as I did! Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Christophe Felder’s Vanilla Kipferl Cookies (Bredele 2020)
Ingredients
- 8 tbsp (120 g) butter (Softened | At Room Temperature)
- 2 1/2 Tbsp (35 g) sugar
- 1/8 tsp (0.75 g) sea salt
- 1/2 tsp (2 g) Vanilla Extract
- 1 tsp (5 g) vanilla bean paste
- 1 1/8 cups (140 g) all-purpose flour
- 1/2 cup (60 g) almond flour
Instructions
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
VANILLA KIPFERL
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar and sea salt for 2 minutes on medium low speed.
- Mix in the vanilla extract and vanilla bean paste for about 1 minute until well incorporated.
- Sprinkle the all-purpose flour, almond flour and continue to knead for another minute or until it is just combined. IMPORTANT: Do not over mix.
- Scrape the dough onto your Roul'Pat®. Divide it into 4 equal sections (Using a Scale is always best).
- Roll each section into a log and slice 7 equal sections (About 1"/2cm each). Transfer each cookie onto your bonMAT™.
BAKE!
- Preheat oven to 350F/180C. Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8min). It is ready when golden brown around the edge, the top staying white.
- Once your Vanilla Kipferl Cookies are out of the oven, roll them in sugar. Let them cool down completely onto your cooling rack. Serve and Enjoy! Bon Appétit!
- N.B. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
Ils sont superbes Nessa, bravo! tu me donnes envie de me lancer dans la fabrication des bredele, pas encore commencé! Ceux-là font partie de mes préférés, tellement fondants! 😋
Bisous et bon début de semaine!
Merci a toi Nadine pour la superbe découverte! Ils sont délicieux et tellement faciles a faire! J’ai tellement hate de voir les recettes que tu vas nous partager ce Noel! Gros Bises! ~Nessa