Vanilla Kipferl 2.0 – Linzer Kipferl with raspberry filling and chocolate icing for the Christmas plate
Created: 12/19/2022, 6:30 p.m
By: Janine Napirca
Tired of the same old Christmas cookies?
Then be sure to try the chocolate Linzer Kipferl filled with raspberry jam.
Do you want to quickly open the Christmas bakery again on the last few meters of Christmas, but are tired of the classic cinnamon stars, Bethmännchen and Spitzbuben biscuits?
Even classic vanilla crescents are too boring for you for Christmas?
Then be sure to try Linzer Kipferl with chocolate and raspberry jam.
Sample image - not the actual recipe image
If you don't have time to bake cookies at all this year - no problem.
Because there are also cookies that you don't have to bake at all, such as almond slivers with chocolate, chocolate oat cookies and speculoos truffles.
You need the following ingredients for Linzer Kipferl with chocolate and raspberry jam
100 g powdered sugar
1 packet of vanilla sugar
200 grams of butter
230 flour
70g starch
2 egg yolks
1 pinch of cinnamon
lemon zest (1 lemon)
200 g raspberry jam (alternatively you can also choose other flavors)
100 g chocolate (milk or dark)
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Preparation: Spice up vanilla croissants into Linzer croissants – with chocolate and raspberry jam
Put the powdered sugar and vanilla sugar in a bowl with the butter and mix the ingredients with a mixer.
Then add flour, starch, egg yolk, cinnamon and lemon zest and mix everything into an evenly mixed cookie dough, which you leave to cool in the fridge for about 15 minutes.
Place baking paper on a baking tray and preheat your oven to 180 degrees Celsius top/bottom heat (160 degrees Celsius fan oven).
Form the croissants either by hand or using a meat grinder with a cookie attachment or a piping nozzle.
(They should all be about the same size, though, so they can cook through properly and then stack on top of each other.)
Place the shaped croissants on the baking tray lined with baking paper and bake them on the middle shelf for about ten minutes.
Then take them out of the oven and let them cool down a bit.
Spread half of the Linzer croissants with the jam and stick the croissants without jam on top.
After about an hour, the two halves should hold together well.
Take the grid out of your oven and place a piece of parchment paper underneath.
Melt the chocolate in the microwave or in a water bath and dip the ends of the Linzer Kipferl into the melted chocolate.
Place the Linzer Kipferl on the grid to dry.
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Serve your guests with the home-baked Linzer Kipferl, preferably with winter hot drinks, such as "Heisse Oma", "Tote Tante", gin-cider punch or the three-ingredient sea buckthorn grog.
