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Rum Raisin Kipferl
Prep Time 20 minutes
Cook Time 8 minutes
marinate time 3 hours
Total Time 3 hours 28 minutes
Servings 6 dozen
Ingredients
For the Cookies:
- 1 cup dark rum
- 3/4 raisins
- 1+1/2 cup all-purpose flour
- 1 cup almond flour
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter
For the coating:
- 1/4 cup powdered sugar
Instructions
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Add the raisins to the rum and soak for 3 hours or overnight.
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Drain and reserve the liquid.
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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, and salt. Set aside.
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In a mixer, on medium-high speed, cream the butter. Turn the mixer down to a low speed and slowly add the dry ingredients until fully incorporated.
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Turn the mixer up to medium-high speed until a dough forms.
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Beat in 2-3 tablespoons of the rum. Use more or less to your taste but be careful not to make the dough too sticky. Add the rum-soaked raisins and mix until combined.
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Pinch off a portion of dough. Place the dough on a lightly powdered sugared work surface. Use both palms to roll the dough out into a long rope about an index finger thick.
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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 starts 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.
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Plate and serve.