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Kipfel (Crescents) I (D, TNT)
Source: Traudle Lessing
Serves: 36

1 cup unsalted butter, softened
1/2 cup sugar, ground
1-3/4 - 2 cups sifted flour
1 cup ground unblanched almonds, *see Note 1
1 teaspoon vanilla essence
1/2 teaspoon salt
Icing sugar, *see Note 2

Note 1: During the years, I've made the same crescents using walnuts instead of almonds. I take 1/2 cup ground walnuts + 1/2 cup hazelnuts (filberts) and put them in the toaster oven for 10 -15 minutes or until nice and brown. Between my hands, I rub them to remove the brown flaky skin, then I grind them. My family says that they are much better then the original.

Cream butter and sugar until light and fluffy. Add 1/2 a cup flour at a time to butter. Then add the nuts, vanilla essence and salt. Continue to beat until dough becomes slightly stiff. You may add more flour if needed. Shape dough into a ball, wrap in nylon, seal and refrigerate for an hour.

Pinch off walnut-size pieces of the chilled dough; place them on floured board. Roll each one into a strip 1" wide x 1/2" thick. Shape into crescents.

Arrange on baking sheets covered with baking paper at least 1/2" apart.

Bake in a preheated 350°F hot oven for 15-20 minutes, or until lightly browned. Cool about 5 minutes and dust with icing sugar.

Keep in air tight container.

Note 2: I make my own icing sugar by grounding sugar in coffee grounder to fine sugar dust.

Poster's Notes:
This is one of many very old Viennese recipes that I got from my husband's cousin's wife, Traudle Lessing. She is an excellent cook. She was the correspondent with Time Life Magazine in Vienna. They issued in 1969 cookbooks from Europe and one of them was "The Cooking of Vienna's Empire" As I understand she was the adviser of this book. As my husband was born in Vienna, Austria, it is natural that among my Mother's old recipes I have cooked and baked for my husband many of of his favourite Austrian foods.

Posted by Rina Perry

Nutritional Info Per Serving: N/A