Kupferlin
Viennese Almond Crescent Cookies
A recent search Old Recipe Detective
Request:
"Just found your site, and wow! My mother use to make cookies that she called
Kilfin. It may be of Viennese background. Basically, they contained blanched
finely ground almonds, butter and very little flour. They were rolled into a
log, refrigerated, and sliced and hand shaped into elongated ovals; she told me
they were supposed to be in a crescent shape but that the tips broke off too
easily. After they were baked, cooled slightly but still warm, they were very
carefully rolled in a powdered sugar/cinnamon mixture. They were exceedingly
delicate, melt-in-your mouth cookies that were stored in an air tight container.
Any help finding this recipe would be greatly appreciated! Thank you. Nancy"
Kupferlin -- Viennese Almond Cookies
1 cup chilled butter, cut into chunks
1/3 cup sugar
2/3 cup ground almonds
1 2/3 cup flour
1/8 teaspoon salt
1/2 cup powdered sugar
Preheat the oven to 300 degrees. Cream
together the butter and sugar then add the almonds. Combine the flour and salt
and stir into the butter mixture. Take generous tablespoons of the dough.
Roll it between your palms to make a flat ball and then form into crescent
shape. Repeat and place the cookies about 2” apart. Bake until the edges are
barely golden - 10-12 minutes. Dust with powdered sugar. Makes 2 dozen
Kupferlin
-- Viennese Almond Cookies
1 c softened unsalted butter
1/2 c sugar with additional for sprinkling
1/2 c very finely ground unblanched almonds
2 cups unbleached all-purpose flour
Dash of salt
Preheat oven to 250 degrees. Combine the
butter or margarine and sugar into a large mixing bowl. Add the almonds followed
by the flour and salt, use your fingers to mix the ingredients together until a
soft dough forms. Take generous tablespoons of the dough and roll it into a
2-inch-long tube. Repeat with the rest of the dough. Shape each piece into a
crescent, and press the ends flat. Place the cookies on ungreased cookie sheet.
Bake them for 40 minutes or until they are firm to the touch. The cookies should
be white in color, not even slightly golden. Remove them from the oven, let them
stand for a few minutes, and sprinkle them with additional sugar while still
warm. Makes 5 dozen cookies.
Viennese Almond Cookies
1 c. of butter, room temperature
2/3 c. sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 1/2 cups of flour
1 c ground almonds
1/4 c powdered sugar for sprinkling
Cream the butter and the sugar together
until light and fluffy. Add the extracts and mix. Add the flour and almond
flour. Mix thoroughly. Take generous tablespoons of the dough - it will be
slightly crumbly. Roll it into a small ball, about an inch in diameter, and
then shape into a crescent moon shape. Bake on parchment paper at 350°F for
15-20 minutes or until a light golden brown. Dust with powdered sugar. Makes 2
1/2 dozen cookies.
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