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Rum Raisin Kipferl
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Servings:
6 dozen
Author:
20
8
3
3, 28
Course:
Dessert
Cookies
Cuisine:
German
Austrian
Keywords:
Cookies
Christmas cookies
Kipferl
đ§ Ingredients
1 cup
dark rum
3/4Â
raisins
1+1/2Â cup
all-purpose flour
1Â cupÂ
almond flour
3/4Â cupÂ
powdered sugar
1/2Â teaspoonÂ
salt
1Â cupÂ
unsalted butter
1/4Â cupÂ
powdered sugar
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Instructions
1
Add the raisins to the rum and soak for 3 hours or overnight.
2
Drain and reserve the liquid.
3
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.â¨
4
In a separate bowl, whisk together the all-purpose flour, almond flour, powdered
sugar, and salt. Set aside.â¨
5
In a mixer, on medium-high speed, cream the butter.â¨Turn the mixer down to a low
speed and slowly add the dry ingredients until fully incorporated.
6
Turn the mixer up to medium-high speed until a dough forms.
7
Beat in 2-3 tablespoons of the rum. Use more or less to your taste but be
careful not to make the dough too sticky. â¨Add the rum-soaked raisins and mix
until combined.â¨
8
Pinch off a portion of dough. Place the dough on a lightly powdered sugared work
surface.â¨Use both palms to roll the dough out into a long rope about an index
finger thick.
9
Use a sharp knife to divide the rope into 2+1/2 inch pieces.
10
Place each piece on the parchment paper-lined baking sheet, bending the piece
into a crescent shape and pinching the ends.
11
Bake for 8-10 minutes or until the Kipferl starts to turn brown on the edges.
12
Remove the pan from the oven and immediately sprinkle the Kipferl with powdered
sugar.
13
Use a spatula to transfer the Kipferl to a baking rack to cool completely.
14
Plate and serve.
Ă
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