Create innovative and creative Christmas cookies. My mission every year during the Christmas season. And I must say that so far I have always managed to create them with a new taste, like these aromatic kipferl with turmeric and orange. The shape is the classic kipferl, of course, but the dough is enriched with turmeric powder and orange zest, and I’ve also added turmeric to the chocolate for decoration, for an extra touch of color and taste.
To prepare them, I used biscuit and shortcrust pastry flour from Molino Merano, which is an ideal soft wheat flour for making shortcrust pastry, pie crusts, tea pastries, and cookies. This flour gives the dough a very balanced structure and ensures the right crumbliness, that is, the ability to crumble and melt in your mouth.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: about 60 Kipferl
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3.2 oz blanched almonds (Molino Merano)
- 1.4 cups biscuit and shortcrust pastry flour (Molino Merano)
- 1/3 cup sugar
- 2 pinches salt
- 1 tbsp turmeric powder
- 1 orange (untreated)
- 1 egg yolk
- 1/2 cup butter (cold)
- 2 oz white chocolate
- 1 tsp turmeric powder
- to taste blanched almonds (Molino Merano)
Steps
To prepare the kipferl with turmeric and orange, place the almonds in the mixer and grind them into a powder. Then add the flour, sugar, salt, turmeric powder, grated zest of the previously washed orange, egg yolk, and cold butter cut into pieces. Turn on the mixer again until the dough forms.
Transfer the mixture to the work surface and quickly compact it until you get a smooth dough. Form a brick, wrap in plastic wrap, and let it rest in the fridge for about 1 hour.
After the resting time, line two baking trays with parchment paper and preheat the oven to 356°F (static) or 320°F (fan) if baking more than one tray at a time.
Divide the dough into 3 pieces. Roll each piece into a rope about 3/4 inch in diameter on a lightly floured surface. Cut into pieces about 3/8 inch long.
Roll each piece on the table into a stick, then bend the two ends upwards to give it the classic crescent shape. Place on the baking tray lined with parchment paper and bake at the temperature indicated above for 10-12 minutes.
To check if the kipferl are cooked, try moving them gently with a finger; if they shift easily without leaving anything stuck to the parchment, they are done.
Remove the kipferl from the oven and let them cool completely.
Once cooled, finely chop the almonds with a knife and set aside. Chop the white chocolate, melt it in a double boiler or microwave, add the turmeric powder, and stir. Dip the ends of your kipferl first in the turmeric chocolate and then in the chopped almonds. Place on parchment paper and let dry.
The kipferl can be stored in an airtight container for up to 3 weeks.
Tip
You can prepare the dough up to 3 days in advance and store it in the fridge until ready to use.
