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German Christmas cookies- Vanillekipferl
German Christmas cookies- Vanillekipferl
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This is a homemade recipe of the traditional German Christmas cookies vanilla crescent. This half-moon shaped cookies are easy to do and will melt in your mouth. The cookies originate from the region Bavaria in Germany, but you can find similar cookies in Austria and France.

Ingredient List for 10 servings:
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200 gr Flour
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80 gr Caster sugar
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16 gr Vanilla sugar
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175 gr Almond flour
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2 Egg yellows
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175 gr Margarine
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1 pinch Salt

Button Topping
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8 gr Vanilla sugar
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2 tablespoons Icing sugar

Oven temperature:
180 degrees Celsius
Instructions:
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Cut the margarine in small pieces and pour them in a big bowl.
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Add the flour, sugar, almond flour, vanilla sugar, egg yellows and the salt in the bowl and mix it all together thoroughly.
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Form two long rolls of the dough, and place them in the fridge for two hours.
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Take out the rolls from the fridge. Cut the rolls in approx. one centimeter thick. Shape the pieces in to half-moons and place them on a baking paper.
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Start the oven at 180 degrees Celsius.
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Place the cookies in the middle of the oven for fifteen minutes.
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Take out the cookies from the oven and continue to keep them on the baking sheet.
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To make the topping mix sugar and icing sugar in a small bowl.
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Put the topping in a sieve and sprinkle it on top of the half warm cookies.
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Let the cookies cool down before serving them.
A selection of recipes from the same country.
This recipe is from Germany , Bavaria.
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A creamy homemade salmon terrine with cream cheese and dill. Easy to make and taste delicious together with a salad and lumpfish roe. The dish is served cold, and you can keep it in the fridge for a few days.
Thinking of gathering some friends over for a German October fest evening. This is a homemade recipe for German Bretzel (pretzel), that fits perfect together with an obatza cheese dip, radish, and some sausages, or as a starter just by itself.
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