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Recipe

cooksoncampus_260_webVanillekipferl

Ingredients for the dough:

  • 250 g flour
  • 210 g butter
  • 100 g crushed almonds
  • 80 g sugar
  • 2 pkg. vanilla sugar

and:

  • 1 pkg icing sugar
  • 2 pkg. vanilla sugar

Method:

  1. Combine the ingredients in a bowl and blend well, working the whole mixture into a dough. Then wrap in tinfoil and place in the refrigerator for 30 minutes.
  2. Meanwhile sieve the icing sugar into a large bowl, add the vanilla sugar and mix well.
  3. Roll the dough into a log (about 4 cm in diameter), then cut it into sections (1-2 cm). Shape these into crescents and place them (not too close together) on a sheet of greaseproof paper laid on a baking tray.Bake at 175°C (convection oven) for about 20 minutes until brown.
  4. Allow the Kipferl to cool for 3 minutes before rolling them in the sugar. If they are too warm, they tend to crumble; if they are too cold, the sugar won’t stick.

Shortbread biscuits

Ingredients for the dough:

  • 200 g flour1 tsp. baking powder
  • 75 g butter
  • 75 g sugar
  • 1 pkg. vanilla sugar
  • 1 egg

Method:

  1. Mix the flour with the baking powder and sieve into a bowl. Place flakes of butter on top, then add the sugar, vanilla sugar and the egg.
  2. Knead the whole mixture thoroughly to give a smooth dough, and set aside in the refrigerator for 30 minutes.
  3. Roll out the dough with a rolling-pin, use a biscuit-cutter to shape the cookies, and bake in the oven for 15 minutes.

Coconut macaroons

Ingredients for the dough:

  • 2 eggs
  • 250 g grated coconut
  • 180 g sugar
  • Juice of half a lemon

and:

  • Chocolate icing

Method

  1. Beat the eggs and the sugar until thoroughly blended. Add the lemon juice and blend in the grated coconut.
  2. Using two teaspoons, distribute the mixture onto thin wafers (Oblaten) and bake at around 150°C for 10-15 minutes.
  3. Top with melted chocolate.

Chocolate and hazelnut biscuits

Ingredients for the dough:

  • 50 g dark chocolate
  • 200 g flour
  • A pinch of baking powder
  • 150 g butter
  • 50 g crushed hazelnuts
  • 1 egg
  • 100 g sugar

and:

  • White of one egg
  • 40 whole hazelnuts

Method:

  1. Place the grated chocolate in a mixing bowl, then add the flour, baking powder, butter, crushed hazelnuts, egg and sugar.
  2. First beat the mixture with the dough beater on the electric mixer, and then knead with your fingers until the dough. Place in the refrigerator for an hour.
  3. Pinch off pieces of the dough and roll them into 40 little balls and place them on a baking tray covered with greaseproof paper, pressing them down gently to flatten the undersides.
  4. Brush with the gently beaten egg-white and place one whole hazelnut on top of each cookie. Bake for 15 minutes in a preheated oven (electric cooker, 180°C; convection oven 160°C; gas, level 2-3).

 

 

 

 

 


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