Mahnke Family Recipes- Kipfel (Pecan/Almond Crescents)

2 ¹⁄₃ c / 280 g3.5 c / 420.0 g4 ²⁄₃ c / 560 g6.99 c / 840 g flour2 ¹⁄₃ c / 280 g flour
¹⁄₂ lbs / 210 g³⁄₄ lbs / 315.0 g1.0 lbs / 420 g1 ¹⁄₂ lbs / 630 g butter¹⁄₂ lbs / 210 g butter
¹⁄₂ c / 110 g³⁄₄ c / 165.0 g1.0 c / 220 g1 ¹⁄₂ c / 330 g sugar¹⁄₂ c / 110 g sugar
1 c / 140 g1 ¹⁄₂ c / 210.0 g2 c / 280 g3 c / 420 g ground almonds1 c / 140 g ground almonds
1 c / 200 g1 ¹⁄₂ c / 300.0 g2 c / 400 g3 c / 600 g powdered sugar1 c / 200 g powdered sugar
3 T / 38 g4 ¹⁄₂ T / 57.0 g6 T / 76 g9 T / 114 g vanilla sugar3 T / 38 g vanilla sugar

This is a German Christmas classic that we also had in Wisconsin.

Mix flour and butter with a fork.
Add sugar and almonds and mix into smooth dough.
Take small pieces and roll then cut into 2 inch by 1/2 inch rounds. Then shape into crescents.
Bake on greased cookie sheet at 300F until lightly brown (approx. 20 minutes)
Roll them while still hot (cooled only 2 minutes) in powdered sugar mix (powdered sugar mixed with a little vanilla sugar).

Note: We normally make a double batch for Christmas

Almut Haswell

Mahnke Family Recipes