I love experimenting with Kipferl. For this version, I swapped out the almond flour for hazelnut. Then, I added orange flavor and cardamom for a sexy holiday flavor.
What I love best about these cookies is how easy they are to make. Specifically, there is no chilling the dough and no cookie cutters.
You roll the dough out with your hands into a rope shape, cut off kipferl sized sections, bend and pinch both ends of each cookie. when the cookies come out of the oven you gently roll them while warn in a cardamom powdered sugar combo. Donezo. No decorating, no icing, no food coloring.
There are endless substitutions you can make with the spices and flavors. Specifically using different flour varieties. Pistachio or peanut flavors come to mins. varieties.
These Orange Cardamom Hazelnut Kipferl will take a favorite place on your holiday cookie platter. Additionally, they make lovely holiday gifts.
What is Kipferl?
A Kipferl is a traditional Austrian crescent-shaped cookie or pastry believed to be the ancestor of the more famous French croissant. Kipferl contains flour, butter, and sugar. Also, sometimes ground nuts like almonds or walnuts make an appearance. Vanilla flavor or dusted with powdered sugar are popular. These Orange Cardamom Hazelnut Kipferl are a flavored forward version.
History of Kipferl
Kipferl dates back to at least the 13th century, making it a much older relative to the croissant. There are a few tales associated with its origin. However, the most popular one connects it to the siege of Vienna in 1683. According to legend, when the Ottoman Empire attempted to conquer Vienna, bakers working late into the night heard the Turks digging tunnels under the city. They alerted the defenders in time to prevent the invasion. As a celebration of their victory, bakers created a crescent-shaped pastry resembling the symbol on the Ottoman flag.
While this is a charming story, historical evidence is thin. So it’s likely that Kipferl existed long before the Ottoman siege. Regardless, this tale helped cement Kipferl’s status as a symbol of Austrian heritage.
Orange Cardamom Hazelnut Kipferl
Ingredients
For the cookies:
- 1+3/4 cups all-purpose flour
- 2 cups hazelnut flour
- 1/2 cup powdered sugar
- 1/4 teaspoon baking powder
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 tablespoons fresh orange zest
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon orange extract
- 14 tablespoons cold butter cut into small pieces
- 1 egg
For the Coating:
- 3 tablespoons powdered sugar
- 1/2 teaspoon cardamom powder
- 2 teaspoons fresh orange zest
Instructions
Make the Kipferl:
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Whisk together the flour, hazelnut flour, powdered sugar, baking powder, cardamom, and cinnamon
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Mix in the orange zest and the extracts.
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Add the butter pieces and knead everything together. Knead in the egg.
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Wrap the dough in plastic cling film and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface. Use both palms to roll the dough out into a long rope about an index finger thick.
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Divide the rope into 2-inch pieces.
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Place on the baking sheet. Bend to the left to form a crescent shape.
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Pinch each end of the crescent to form a point.
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Bake for 15 minutes.
Coat the Kipferl:
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Whisk together the powdered sugar, cardamom powder, and orange zest.
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When the cookies are cool enough to handle but still warm, roll each in the cardamom powdered sugar mixture.
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Plate and serve.
Like these Orange Cardamom Hazelnut Kipferl? Also, check out some of these other delicious recipes:
COCONUT PISTACHIO KIPFERL
RUM RAISIN KIPFERL
PUMPKIN CINNAMON KIPFERL
1 comment
Intriguing! I have always made our Christmas Vanille Kipferl with hazelnuts, the way my Austrian mother taught me. Also, no egg. This opens up other possibilities..love the pistachio idea!