Lavender Kipferl

Ever since I picked up this bag of organic lavender at a Hamburg Christmas Market, I have been looking for an opportunity to bake with it.

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.

Lavender Kipferl

Ingredients:

• 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

Directions:

• 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.