Almond Kipferl

There’s comfort food…and then there’s comfort food. The ingredients for true comfort foods is universal…

1 tablespoon of cherished memories

1 dash love

1 armful of loved ones

1 sprinkle of good food

I once gifted a jar of these almond kipferl biscuits for a friend, who told me that they took her back to her childhood (ie.true comfort food). As it turns has been throwing her a few curve balls lately. So I’m back in the kitchen, baking some feel-good cookies for her.

This recipe is quick and simple to make. Traditionally, kipferl are baked around Christmas time.. but once you’ve tried them, you might find yourself making them all year round… similar to Viennese coffee shops, who make them throughout the year.

You will need:

250g unsalted butter, room temperature

50g caster sugar

300g plain flour

55g almonds, finely chopped

1 egg yolk

extra caster sugar for dusting (approx 40g)

**Batch makes upto 60 biscuits

 How to prepare:

Preheat your oven at 180°C. Line two trays with baking paper.

Cream the butter and sugar.

Mix in the flour and almonds by hand, taking care not to overmix. Add the yolk in knead for a few seconds, until combined.

If you are making these on a warm day, you may need to refrigerate the dough for a little while, so that it is easier to roll out.

Lightly dust you bench top with flour, and roll the dough into logs, approximately 1.5cm in diameter.


Cut each log into 5cm lengths and taper the ones of each piece of dough by rolling it gently between your palms. Bend into a crescent shape and place on a baking tray.

Bake for 12-15 minutes, or until the biscuits are just beginning to brown.




Remove from the oven and sprinkle with caster sugar while they are still hot.


Allow the biscuits to cool completely before removing them from the tray.


These will keep for several weeks in an airtight container.






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