I know Kipferl is an Austrian cookie and mostly found at Christmas time. Yep, still on somewhat of that Christmas cookie tangent. Also I thought kipferl would be the perfect lab rat cookie for my first attempt at baking with lavender.
And they were. Fragrant, sugary, buttery, crumbly perfection.
- 1 cup white granulated sugar
- 2 tablespoons lavender
- 2 cups flour
- 2/3 cup powdered sugar
- 1 pinch salt
- 2/3 cup almond flour
- scant 1 cup butter
- 1 teaspoon lavender extract
- Preheat oven to 350 degrees F
- Place the granulated sugar and lavender in a food processor or grinder and blend together. Split into two half cup portions and set one aside.
- In a mixer blend one half cup of the lavender sugar, flour, powdered sugar, salt, almond flour, butter and extract into a smooth dough.
- Split the dough in half and line two baking sheets with parchment paper.
- I have this cutsey kipferl molded baking sheet, so I just filled the crescent impression with dough. If you don't have a kipferl pan (I mean who does, really? Mine was an insane impulse buy last December), do the following:
- Taking one half at a time, roll the dough out on a lightly floured surface into a long piece about the width of your index finger.
- Using a sharp knife cut the long roll into 2 inch pieces.
- Place pieces on baking sheet curving them into a kipferl shape.
- Bake for 15 minute or until they turn slightly brown.
- Directly after removing the kipferl from the oven sprinkle with the remaining half cup of lavender sugar.
Makes about 60 kipferl.