Monday, 7 November 2016

Pumpkinseed Cinnamon Kipferl

Christmas Cookie baking time has started.
Vanilla Kipferl or crescent shaped biscuits are my all time favourite. I found this recipe with the pumpkin seeds on a cooking website and thought, why not, even when the commentaries have not been so good. I changed the recipe to my liking a bit and the kipferl came out quite good.

They taste great when they come out of the oven - but - when you show patience and put them into an airtight container with some dusting and let them sit for a week minimum, they will get even better.

120 g flour
50 g potato starch
50 g ground green pumpkin seeds (from Austria)
50 g ground almonds
5 drops of Pandan extract
4+1 tsp cinnamon
100 g butter
1 egg white
1 pinch of salt
2 tbsp vanilla sugar
2 tbsp sugar
3 tbsp icing sugar

set aside 1 tsp of cinnamon and 3 tbsp icing sugar mixed
get all the other ingredients in a kitchen machine and make a very quick crumbly dough. Do not overwork it. Press it together and put it wrapped in clingfilm in the fridge for 1 hour.
Shape little sausages and form crescents.

Preheat the oven 180 C
Use baking paper and bake the biscuits for 10-12 minutes and let them cool outside the oven completely before you remove them from the baking sheet.

Store them in an airtight container and sprinkle them with the lot of cinnamon icing sugar mix.
Keep your hands off them!

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