Like snow falling, a white film of flour settles across the kitchen. Greasy fingerprints everywhere? Dough scraper and bell-shaped cookie cutter nowhere to be found? Chocolate sprinkles decorating the cookies, floor and shoes? Big and little helpers busily cutting out cookies, while leftover dough disappears into mouths quick as a flash? At Hotel Post Bezau, we love the adventure of baking cookies. Whether with a lively group of kids, or more romantic and relaxed with a good glass of red wine and the scent of pine in the air.
Here at Hotel Post Bezau, it already smells suspiciously like the delicious little treats. Kitchen chef Stefan Jaszbek didn’t let us put our fingers in the cookie jar. But he did let us know about Susanne Kaufmann’s favourite recipe. And you can easily try it out at home too.
140 g soft butter, 100 g sugar, 1 vanilla bean, 1 egg white, 200 g plain flour (fine), 100 g almonds (peeled and ground), 1 tbsp sugar, 1 tbsp icing sugar
Beat the butter until fluffy, then slowly pour in the sugar. Halve the vanilla bean lengthways, scrape out the pulp, mix half of it with the egg white and add this to the butter-sugar mixture. Beat together until creamy, then stir in the sifted flour and almonds. Shape the dough into a roll of approx. 2 cm thickness, wrap in cling film and place in the fridge for at least 1 hour. Then, slice pieces of about 3 cm thickness from the roll, and use floured hands to form them into pretty crescent (Kipferl) shapes. Place these onto a baking sheet lined with baking paper, and bake for approx. 15 minutes at 170 degrees. Mix the remaining vanilla pulp with the tbsp of sugar and the tbsp of icing sugar. While the Kipferl are still warm, gently roll them in the sugar mixture.
Wishing you a wonderful Christmas time!