Kibkom North Cyprus Forum

I thought there used to be a recipe section, but maybe that was in the old forum.
Here is a seasonal recipe and also a bit of history!!

Vanille Kipferl/Vanilla hazelnut crescents.

Here is my mother's recipe:

300g Flour
210g Butter
2 egg yolks
80g Sugar
80g ground Hazelnuts
2 packets or 10g Vanilla Sugar
Mix welll together and leave in fridge for a couple of hours. Roll into 1.5cm diametre sausage shapes, cut into 7-8cm pieces and shape those into crescents. (In this case, size does not matter!!) Bake on a tray lined with non stick baking paper at about 180°C until they are light brown, leave to cool and then dust with icing sugar on both sides. How much is up to you. I keep them layered in an airtight box with the non stick paper as they break very easily. My mother used to make them 2-3 weeks before Christmas. Apparently they keep very well. Never had a chance to test this out in our house!!
My father came from Sudetenland which was part of the Austrian Hungarian Empire when he was a little boy and a lot of the recipes my mother used (this one included) came from his side of the family.
Little bit of history:
Vanillekipferl originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations.

Thank you dippersgirl, I'm going to attempt these tomorrow

The Greek Cypriots do make something similar, they do totally drown their biscuits in sifted Icing sugar; wonder if their's have also got a historic meaning??

[quote="dippersgirl"]The Greek Cypriots do make something similar, they do totally drown their biscuits in sifted Icing sugar; wonder if their's have also got a historic meaning??[/quote

Thank you for the recipe, they are delicious

Your idea for a recipe section is great and maybe Sonar could add this please.

Have had them before, then thought of the 500 calories per biscuit and didn't eat another!! Simply delicious. I've seen something very similar here I think.

This is the Turkish recipe for the almond shortbread kurabiye, which originates from Azerbaijan. versions are now found over the whole of eastern Europe.


Kurabiye Crescents {Almond Shortbread}

Ingredients

Makes 22 large Kurabiyes

1 egg, large
55g caster sugar
67g groundnut/flavourless oil
2 tsp vanilla powder
250g unsalted butter, softened
270g plain flour, sifted (+ extra if needed)
100g flaked almonds, chopped
350g icing sugar

Method
Kurabiye Crescents {Almond Shortbread}

Ingredients

Makes 22 large Kurabiyes

1 egg, large
55g caster sugar
67g groundnut/flavourless oil
2 tsp vanilla powder
250g unsalted butter, softened
270g plain flour, sifted (+ extra if needed)
100g flaked almonds, chopped
350g icing sugar

Method

Preheat the oven to 180 degrees C and line 2 baking sheets with parchment paper.

Cream the butter and sugar together until incorporated, about 30 seconds. The mixture should still be yellow, not pale. Whilst creaming, add the egg, oil, sugar and vanilla powder. Mix for 30 seconds, there should still be lumps in the mixture. Stop of the mixture and sift in half the flour. Mix the flour in with your hands by going in with your fists. Mix the rest of the flour in with your hands, and then all of the almonds, try not to over mix. If the mixture still feels wet, add 2 tbsp extra flour, more if needed. You should eventually arrive at a dough that is not too greasy, that can be moulded into shape.

Take a golf ball sized piece of dough and roll into a 10cm sausage with the palms of your hands. Arch the sausage into a 'horn' and place on the baking sheet. Repeat with the rest of the dough, the horns should be spaced 2cm apart.

Bake for 25 minutes, or until the bottoms of the biscuits are evenly golden. Pour the icing sugar into a bowl. Leave to cool on the sheets for 5 minutes. Immerse each biscuit into icing sugar and toss around until fully covered. Leave to cool. The biscuits will stay fresh for 3 days in an air tight tin.

Gulp 500 cals each this is what i would have to do after each one lol