It’s no secret I’m Krazy for Kipferl. To be clear, I have a big love for the traditional almond vanilla version. However, another reason is that the basic recipe is so versatile. It is easy to adapt to other flavors. Consequently, I love to experiment with variations on the traditional recipe. This year, I decided to go all red and green for my premiere cookie creation with this Matcha Pomegranate Kipferl.
Kipferl is actually a specialty of Vienna and the city of Nördlingen in Bavaria. Vanillekipferl (vanilla flavor) is the traditional version and is available all year round, not just at Christmas.
Matcha Pomegranate Kipferl contains both all-purpose flour and almond flour. However, I’ve successfully substituted both cashew and hazelnut flours in the past. Matcha and pomegranate are both strong flavors. Consequently, I used the milder and traditional almond flour for this recipe.
Dried Pomegranate Seeds
Pomegranate seeds are a superfood. Packed with antioxidants as well as vitamins C and K,. In addition, they also are low in calories.
At the Fancy food show in June, I met a representative from Bloom Fresh. Intrigued by dried pomegranate seeds, I stopped to chat. Amused at my enthusiasm, the rep handed over a bag of the precious edible jewels. I promised to make something special with them. As a result, this Matcha Pomegranate Kipferl recipe was born.
The buttery taste of these cookies is tinged with green tea flavor. The tangy dried pomegranate seeds are a perfect complement to the other flavors.
This recipe makes a lot of cookies. Eight dozen, to be exact. Consequently, this is a good thing if your holiday cookie tradition is to make and share. However, you can easily halve the recipe with the use of a kitchen scale.
The finished Matcha Pomegranate Kipferl are sprinkled with powdered sugar when they come out of a hot oven. Alternatively, add sparkle sugar to the powdered sugar for a fancier look.
Matcha Pomegranate Kipferl
Ingredients
For the Cookies:
- 1+1/4 cup all-purpose flour
- 2/3 cup almond flour
- 1/2 cup powdered sugar
- 1 tablespoon Matcha powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 3/4 cup dried pomegranate seeds
For the coating:
- 1/4 cup powdered sugar
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a separate bowl, whisk together the all-purpose flour, almond flour, powdered sugar, matcha powder, and salt. Set aside.
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In a mixer, on medium-high speed, cream the butter.
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Turn the mixer down to a low speed and slowly add the dry ingredients until fully incorporated. turn the mixer up high again until a dough forms.
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Add the dried pomegranate seeds and mix until combined.
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Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface.
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Use both palms to roll the dough out into a long rope about an index finger thick. Use a sharp knife to divide the rope into 2+1/2 inch pieces.
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Place each piece on the parchment paper lined baking sheet, bending the piece into a crescent shape and pinching the ends.
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Bake for 8-10 minutes or until the Kipferl start to turn brown on the edges.
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Remove the pan from the oven and immediately sprinkle the Kipferl with powdered sugar.
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Use a spatula to transfer the Kipferl to a baking rack to cool completely. Plate and serve.
