 | |
| Type | Biscuit |
|---|---|
| Place of origin | Austria andHoly Roman Empire |
| Region or state | Vienna |
| Serving temperature | room temperature |
| Main ingredients | Almonds orwalnuts,butter,flour,powdered sugar,vanilla orvanillin |
Vanillekipferl areAustrian,German,Swiss,Czech,Slovak andHungarian small, crescent-shapedbiscuits. They were originally made withwalnuts, butalmonds orhazelnuts can also be used. They get their typical flavour from a heavy dusting ofvanilla sugar.
Vanillekipferl originate fromVienna inAustria and are traditionally made atChristmas. They are very well known in Europe[1] and are often for sale inViennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of theTurkish crescent moon symbolizing[2] the celebration of the victory over the Turkish in 1683 at theBattle of Vienna.
They are also widely baked inGermany,Austria,Switzerland,Czech Republic,Slovakia,Hungary, and among theDanube Swabian diaspora[3] as a part of the typical Christmas baking. SinceAdvent in Germany is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter.[citation needed]
Unlike other pastries, this particular kind is difficult to bake.[citation needed] The raw dough is very soft because it contains a high amount of butter and it must be shaped quickly with cool hands. After baking, the Kipferl are very fragile and the baker must be very cautious when rolling them in the sugar and vanilla mixture while they are still hot from the oven.
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