der Klang von Zuckerwatte

Comfort for the heart

Baking. Butter. Sugar. A dream team in December, when the cold, wet and grey as its grip on us. The world outside has become complete stark during the last past weeks and becomes more and more cheerless with the all surrounding darkness that creeps closer and closer.

With all that it’s time to attend to your heart again and to what it needs most during this time of the year: Warmth. Some rest whenever you can take it. And some endorphins, caused by crumbly shortpastry out of everything that’s good. Carbs, fat, vitamins (almonds!) and sweet things. Add a few lovely spices to that and the soul can smile again – a happy smile, not a creepy one – and make us endure this year’s final spurt much more easily again.

All of that is even better, when the recipe is easily done. And like that it isn’t really that sad, when all the delicious little half moons are eaten up almost too quickly again.



after a recipe by the lovely Lena

Ingredients for about 40 pieces

For the Kipferl:

  • 150 g unsalted butter at room temperature
  • 100 g cane sugar
  • 2 egg yolks
  • 200 g wheat flour
  • 100 g ground almonds
  • 1 pinch of salt

For the sugar mix:

  • 80 g cane sugar
  • 1 TL freshly ground cinnamon
  • 1/2 TL freshly ground cardamom
  • 1/4 TL freshly ground cloves
  • 1/4 TL ground ginger
  • some freshly ground pepper

Mix up the butter and the sugar. Add the egg yolks and keep on mixing. Add the flour, the almonds and the salt and knead to a firm dough.

Roll it out into one or two logs that are about as thick as a 2 € coin (or 2 £ coin) and wrap it in cling foil to let it cool down in the fridge for at least 1 hour.

Preheat the oven to 160°C (hot air) and lay out baking sheets on two baking trays.

Cut the dough logs into 1-2 cm thick slices and roll them between your hands. They sould be about 5 cm long in the end and a little thicker in the middle. Slightly curve them to get a half moon shape („Kipferl“ in Germany) and distribute them on the baking trays.

Bake for about 12-15 minutes (with the hot air you can bake both trays at once), until the tips of the half moons start to turn slightly brown.

Meanwhile mix the ingredients for the sugar mix.

Let the baked Kipferl cool down on the trays for about 5 minutes, so they won’t crumble apart at once. Place them into the sugar mix and sprinkle them with more oder very carefully turn them around in it.

Let them cool completely on a roast and store them in tin containers.


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