Vanilla kippels

Vanilla kippels

By
From
The Margaret Fulton Cookbook
Makes
40
Photographer
Geoff Lung

Little almond shortbread crescents to serve with coffee.

Ingredients

Quantity Ingredient
1 1/4 cups plain flour
A pinch salt
1 1/4 cups ground almonds
155g soft butter
1/4 cup icing sugar
2 egg yolks
1/2 teaspoon vanilla essence
icing sugar, extra

Method

  1. Sift the flour with the salt on to a pastry board. Sprinkle the ground almonds over the flour. Make a well in the centre, and put in the butter, sugar, egg yolks and vanilla. Work the ingredients in the centre with your fingertips, until thoroughly blended. Using a metal spatula, quickly draw in the flour and ground almonds to form a dough. Knead the dough lightly, until smooth, and then form into a ball. Wrap in cling wrap and chill for 1 hour.
  2. Preheat the oven to 180°C and butter 2 baking trays. Pinch off small pieces of dough and roll into walnut-size balls. Roll each ball in the palm of the hand to form a small tube, and then curve into a crescent. Arrange on the prepared baking trays.
  3. Bake for 10–12 minutes, until lightly coloured. Transfer the biscuits to a wire rack over a plate. Dredge the kippels heavily with sifted icing sugar, while still warm. Cool and store in an airtight container.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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