Coconut & Vanilla

Chaikipferl

yields: about 40 cookies

Ingredients:

• 150 g butter, at room temperature
• 100 g sugar
• 2 egg yolks
• 200 g wheat flour
• 100 g ground almonds, without skin
• 2 tsp chai spice blend (you could also use another spice blend to your taste, if you don’t want to make your own)
• 100 g sugar

Whisk butter and 100 g sugar until light and fluffy. Add the egg yolks and continue whisking until incorporated. Stir in the flour and almonds.

Roll the dough into a log (diameter of an 2 euro coin) and wrap in plastic foil. Store in the fridge for 1 hour.

Mix the sugar and the chai spice in a shallow bowl or a deep dish.

Prepare to baking sheets with baking paper and preheat the oven to 160° C (hot air).

Cut the log into 1-2 cm thick discs, depending how large your cookies shall be in the end. Roll the dough into thin logs with tapering ends. Bend them so they are formed like in the pictures (it’s called a kipferl in southern Germany). Place the cookies onto the baking sheets.

Bake the sheets at the same time at hot air (level 2 and 4) for 12-15 minutes, until the ends begin to brown. The kipferl should stay quite light in colour.

Place the sheets onto racks and let the cookies cool for 5 minutes. Place the cookies upside down in the chai spiced sugar, then back on the baking sheets (downside down).

Store the chaikipferl in cookie tins.