Linzer Kipferl heaped on a black plate with a grid full of freshly dipped Kipferl and jam in a bowl

Linzer Kipferl cookies

Name: Linzer Kipferl cookies
Total time: 50 min
Yield: 6 Portions
Cuisine: Austrian
Ingredients: 250g Butter; 100g Powdered sugar; 350g Wheat flour, smooth; 1 Egg; 1pcs. Bourbon Vanilla Pods, Whole; 10g Lemon Peel, Chopped; 1pinch Table Salt; 100g Apricot jelly; 200g Couverture chocolate, dark

40—50 Min

Bourbon Vanilla Pods, Whole

A delicious traditional cookie that is a must-bake for the Advent season: Linzer Kipferl cookies. It takes hardly any time to prepare the sweet cookies and pipe them onto the baking sheet using a piping bag, before sandwiching them together with fruity apricot jelly and finishing with dark couverture chocolate.

Ingredients 6 Portions

For the dough
- 250 gButter
- 100 gPowdered sugar
- 350 gWheat flour, smooth
- 1 Egg
- 1 pcs.Bourbon Vanilla Pods, Whole
- 10 gLemon Peel, Chopped
- 1 pinchTable Salt
For the filling
- 100 gApricot jelly
For the topping
- 200 gCouverture chocolate, dark

Preparation

1
For the dough, beat the room temperature butter with the powdered sugar, the seeds from the vanilla pod and the lemon peel until fluffy, then gradually fold in the egg.
2
Fold the sieved flour into the butter mixture.
3
Then pipe crescent shapes onto the baking parchment using a piping bag and star nozzle and bake for 10 minutes at 180°C (356°F) using the fan setting until golden-brown.
4
Allow the cookie halves to cool, then join the halves together using apricot jelly.
5
Finally, melt 2/3 of the chocolate, then break up the remaining 1/3 into small pieces and mix into the melted mixture. Whisk the chocolate until all the lumps have disappeared. Dip the ends of the cookies into the chocolate and leave to set on the baking parchment.

Hint:
The dough will make around 60 cookies.