Chocolate Kipferl

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The baking of christmas cookies and biscuits in the Advent season is a tradition. So to say pre-christmas attunement, with christmas carols in the background mixed with the scent of typical christmas spices. New is this Chocolate Kipferl.

Gingerbread is basically a must, followed by Crumble Biscuits, Coconut Sticks, Florentine Peanut Biscuits, Cat’s Tongue Biscuits, Christmas Beetles, Almond Treats, Kokoskuppeln and not to forget our Coconut Chocolate Biscuits.

Today we have Chocolate Kipferl. (“Kipferl” is normally an Austrian word for croissant or summit, but it has more to do with the shape, than the biscuit itself)
It is easy and fast to prepare.

This Advent wreath was created by our son.

Chocolate Kipferl

Typical christmas biscuits

  • 220 g flour
  • 120 g cold butter
  • 100 g icing sugar
  • 25 g cacao powder
  • 2 egg yolks
  • 2 tbsp cold coffee or milk
To dip
  • 120 g dark chocolate
  • 1 tsp coconut oil
  1. Cut cold butter in small cubes and mix with flour. Add the rest of the ingredients and knead to a dough.

  2. Divide dough in two parts and form to a roll.

  3. Cut into small pieces and form to a Kipferl (Croissant). Place on baking tray (use baking paper).

  4. Bake in preheated oven at 180 C for about 10 Minutes.

  5. Leave to cool.

  6. Cut the chocolate in small pieces and melt over bain marie (double boiler).

  7. Dip in the end of the Chocolate Kipferl. Leave to dry.

  8. Best stored in a biscuit box.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

4 replies

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