Instructions

1. 1

   Mix the flour in a bowl with the ground almonds, the sugar and the salt. Add the cold butter or margarine in pieces and the egg yolk and quickly knead everything to a smooth shortcrust pastry.

2. 2

   Press the pastry flat, wrap it in cling film and chill it until it is firm enough to shape.

3. 3

   Take small pieces off the cold pastry, roll them into thin ropes with pointed ends and bend them into crescents.

4. 4

   Cut a piece of baking paper to the size of the base of the basket and lay it in. Loose baking paper is blown up by the air, so it has to be weighed down by the Kipferl.

5. 5

   Lay eight to ten Kipferl on the baking paper in a single layer with space between them and do not stack anything; the rest are baked in further batches.

6. 6

   Preheat the airfryer to 150 °C. Almond pastry will take no more heat than that, otherwise the thin tips go dark and bitter before the middle is done.

7. 7

   Bake at 150 °C until the Kipferl are pale yellow and the tips only lightly browned — golden yellow rather than dark. They are not turned, because the short crescents would break.

8. 8

   Mix the vanilla sugar with the icing sugar on a flat plate. Roll the Kipferl in it while they are still warm, as the sugar will no longer cling to cold biscuits.

9. 9

   Set the coated Kipferl carefully on a rack and leave them to cool. Fresh from the basket they are very fragile and only firm up as they cool.

10. 10

    Bake the remaining Kipferl in further batches in exactly the same way on freshly cut baking paper and roll them in the sugar while still warm as well.