HOMEMADE CHOCOLATE – KIPFERL

In Germany we bake many different types of biscuits and cookies in the winter months and these are traditionally served during the advent season when friends and family come over.

Kipferl are crescent shaped biscuits that are very popular in Germany during the Christmas season. Traditionally they are made as Vanilla Kipferl, but this chocolaty twist on the classic is equally tasty and just a bit different.

So why not try to mix it up this year? Instead of serving the traditional Christmas pudding and cake, change those for some homemade biscuits that are delicious and will impress your guests or perhaps have them as an extra treat on the side in addition to your puds! They make an excellent present as well when visiting people.

 

Ingredients (makes around 40 biscuits):
  • 80 g Milk Baking Chocolate
  • 125 g Soft Butter
  • 100 g White Sugar
  • 1 Pack Vanilla Sugar (or one cap vanilla extract)
  • 1 Egg size M
  • 200 g Flour
  • 100 g Ground Almonds
  • 1 Knife Tip full of Baking Powder
  • 100 g White Baking Chocolate

Preparation:

1. First, preheat your oven to 180 degrees (convection/fan 160 degrees). Then coarsely chop the milk baking chocolate and melt it over a water bath. Make sure the bowl does not touch the water as otherwise the chocolate might heat up too much and start to burn.

2. Next, beat the butter with the sugar, vanilla sugar and egg until frothy. If you cannot get hold of vanilla sugar you can substitute this for one cap of vanilla extract. Once you have combined the ingredients start folding in the liquid milk baking chocolate. Lastly, add the flour, ground almonds and baking powder.

3. Now it is time to get your hands dirty. Knead the dough until all the ingredients are combined and roll the dough out into finger-thick rolls. Cut the dough into 5 cm long pieces and shape them into Kipferl, a horse–shoe or crescent shape.

4. Place on two baking trays covered with baking paper and bake for about 10 minutes. Allow Kipferl to cool on a wire rack.

5. Coarsely chop the white baking chocolate and melt it over a water bath just as you did with the milk baking chocolate. Dip the ends of the Kipferl into the chocolate and let it dry on a wire rack.

Now eat your creations and share them with your loved once!

If you need any more ideas for Christmas cookies and biscuits, check out my post about Homemade Heidesand Christmas Cookies.

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