Chocolate Kipferl Cookies
By Meeta K. Wolff
Prep Time: 30 min
Total Time: 60 minutes + resting and cooling time
Yields: 50 -60 cookies
- 100g all-purpose flour + more for the counter
- 50g ground almonds
- 60g sugar
- 1 vanilla pod, seeds scraped
- 100g cold butter, cubed
- 1 large egg
- 75g + 100g dark chocolate (75% cacao)
- Pre-heat oven to 160C and line a baking tray with parchment paper. Coarsely chop 75g chocolate and melt it in a metal bowl over a pot of simmering water.
- Place flour, ground almonds, sugar, butter, and the egg in a bowl of a standmixer fitted with the dough hook. Knead until the dough resembles breadcrumbs, then pour in the warm melted chocolate. With cold hands and on a lightly floured countertop, knead quickly until the dough comes together smoothly. Cover with plastic wrap and place in the fridge for one hour.
- After the resting time, remove the dough from the fridge and form into a long roll. With a sharp knife cut into slices then each slice into two and form the typical crescent cookie shape. You will need to work quickly and not handle the dough too much. Make sure your hands are cold while forming the crescents.
- Place the kipferl (crescents) on the prepared baking tray and bake in the oven for 15-20 minutes.
- In the meantime melt the remaining 100g chocolate in the water-bath. Allow cookies to cool completely then brush the flat end of the kipferl with chocolate. Set aside to dry completely.
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